Recipe: <!-- -->Roasted Leg of Lamb with Pomegranate-Wine Sauce<!-- -->
This savory roasted lamb is drizzled with a unexpected tangy pomegranate pan sauce just before serving. It's an impressive dish that's perfect for winter or spring entertaining.
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Cooking tools:
- Baking dish
- Roasting pan
- Oven
- Instant-read thermometer
- Serving platter
- Aluminum foil
- Stove
- Spoon
- Measuring cup
- Chef's knife
- Cutting board
- Whisk
- Kitchen timer
- Pot
- Kitchen towel
- Plastic wrap
- Ladle
- Spatula
Ingredients
- 1 (5- to 6-pound) bone-in leg of lamb, trimmed of excess fat and tied
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh mint
- 1 clove garlic, minced
- 1 cup pomegranate juice, divided
- 1 1/2 teaspoons coarse sea salt, to taste
- 1/4 cup red wine
- 1/2 teaspoon ground black pepper
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