Roast Leg of Lamb with Pomegranate Sauce | Red Crown Pomegranate Juice
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,...
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup Dijon mustard
- 1 tablespoon chopped sage
- 1 tablespoon chopped parsley
- One 7-pound, bone-in leg of lamb
- Salt and pepper to taste
- 1 medium onion, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 carrot, thinly sliced
- ½ cup Red Crown Pomegranate Juice (Original or With Pulp)
- 2 tablespoons tomato paste
- 1 cup veal demiglace*
- 1 cup water
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