Leg of lamb feels like both a special occasion meal and comfort food. This traditional preparation (timed for medium-rare) uses pomegranate juice for the sauce to add sweet and tangy complexity, complementing the richness of the lamb. Makes 8 Servings
Ingredients
¼cupextra virgin olive oil
¼cupDijon mustard
1tablespoonchopped sage
1tablespoonchopped parsley
One 7-pound, bone-in leg of lamb
Salt and pepper to taste
1medium onion, coarsely chopped
1celery rib, coarsely chopped
1carrot, thinly sliced
½cup Red Crown Pomegranate Juice (Original or With Pulp)
2tablespoonstomato paste
1cupveal demiglace*
1cupwater
Instructions
Preheat oven to 375°. In a bowl, mix 2 tablespoons of olive oil with the mustard, garlic and herbs. Coat the lamb with the mixture; season all over with salt and pepper.
In a roasting pan over two stovetop burners, sauté the onion, celery and carrot with remaining oil.
Place the lamb fat side up on the vegetables. Roast in oven for 1 hour and 40 minutes or until an instant-read thermometer inserted in the thickest part registers 130°. Let rest for 15 minutes. Transfer to carving platter.
Set the roasting pan over burners. Pour in the pomegranate juice and reduce over medium-high heat to about 1/4 cup, scraping up the browned bits on the bottom.
Stir in tomato paste and simmer for 1 minute. Add demiglace and water and simmer, stirring occasionally, until sauce is reduced to 2 cups, about 5 minutes.
Strain the sauce into a small saucepan, pressing on the solids. Season with salt and pepper and keep hot.
Slice lamb and serve with pomegranate sauce.
Notes
Veal demiglace is available at fine grocers and butchers.