Greek-style Pomegranate
Roasted Leg of Lamb

Ingredients:

½ cup pomegranate juice

3 tablespoons balsamic vinegar

3 cloves garlic, finely chopped

2 tablespoons onion, coarse grated

1 tablespoon olive oil

2 springs fresh rosemary, chopped

1 teaspoon salt

1 teaspoon pepper

Boneless leg of lamb, rolled and tied (4 - 4 ½ lbs.)

Instructions:

1. In a small bowl, whisk together all ingredients except leg of lamb.

2. Place lamb on roasting rack in roasting pan. Baste lamb every 15 minutes and roast at 350 degrees for 20 minutes per pound or until desired degree of doneness: 145 degrees for med-rare, 160 degrees for medium and 170 degrees for well-done.

3. Remove from oven, cover and let stand for 10 minutes. Internal temperature will rise approx. 10 degrees.