Pomegranate-Roasted Leg of Lamb | Connecticut Public
Slow-roasted leg of lamb gets not only a deep, rich color from the pomegranate molasses but also plenty of sour accents and fruit flavor—from both the molasses and the pomegranate juice—that...
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Ingredients
- 1 medium onion, (halved and sliced lengthwise)
- 4 medium red beets, (peeled and cut into 1-inch wedges)
- 6 garlic cloves, (unpeeled)
- 1 tablespoon (6 grams) ground cardamom
- 1 tablespoon (6 grams) ground coriander
- 1 tablespoon (7 grams) ground cumin
- 1 tablespoon (16 grams) fine sea salt
- 1 tablespoon (7 grams) Urfa chile
- 1 whole (6 to 7 pounds) bone-in leg of lamb
- 2 tablespoons pomegranate molasses
- 1 quart pomegranate juice
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