Recipe

Pomegranite Glazed Lamb With Carrots And Parsnips Recipe

Add Step-by-Step Photos	Pat2me / All my dishes 1 year, 3 months ago This is just a scrumptious way to prepare lamb. The one dish meal makes it easy clean up. Recipe and photo from Fresh magazine. Prep:30m Cook:120m Servings:6	Pat2me
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Ingredients

1 1/2 C pomegranite juice

3 T sugar

1 tsp freshly ground black pepper, divided

1/4 tsp red pepper flakes

1/8 tsp ground cinnamon

3/4 lb carrots (6), peeled, cut in half lengthwise, than into 3 inch pieces

3/4 lb parsnips(6), peeled and cut the same as the carrots

/13 C water

1 boneless leg of lamb, about 3 lbs, trimmed and tied

2 tsp minced garlic

1 tsp kosher salt, divided

2 tsp cumin seeds

1 T unsalted butter

2 T chopped fresh mint or 2 tsp dried

Directions

350 oven adjust oven rack to center position

Combine juice, sugar, 1/2 tsp of the black pepper, red pepper flakes and cinnamon in a medium saucepan and bring to a boil over high heat

Reduce heat to medium-high and simmer until mixture is thick and syrupy and reduced to about 1/3 cup, about 20 minutes

Place carrots and parsnips in a microwave safe bowl with water; cover and microwave for 2 minutes

Remove plastic wrap and toss vegetables with 2 T of the pomegranite glaze

Place lamb in the center of a large baking dish or roasting pan

Rub garlic into roast and season with 1/2 tsp salt and remaining pepper and cumin seeds

Brush the top and sides of roast liberally with the pomegranite glaze

Distribute the vegetables and their liquid around roast

Roast for 40 minutes, stirring vegetables once or twice, until meat is cooked to about 115

Brush roast with any remaining glaze (if it has thickened too much, microwave for 15 seconds)

Increase oven temperature to 500 F

Cook until meat begins to brown in spots and internal temperature is 125F for medium rare, 140F for medium and 160 for well done, according to your preference

If you prefer your lamb well done and it's browning too much, lower the oven to 475 an cover loosely with foil

Transfer lamb to a serving platter and tent with foil when done, let rest 15 minutes

Meanwhile spread the vegetables evenly over roasting pan and return to oven

Allow to bake until all juices have evaporated and vegetables are caramelized, about 4 or 5 minutes; watch closely

Remove baking dish from oven and stir in butter and mint

Slice and serve lamb with vegetables

Note:Look for a "mini" boneless leg of lamb, about 3 lbs

for leaner, cleaner tasting lamb, remove the netting, if any and trim all fat and retie before roasting.

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Comments

lanceoferin 1 year, 3 months ago said:
Thank you for taking the time to work out, type and present this wonderful recipe. I can tell that you have experienced making this meal, and that says a lot. I can feel your compassion and expression of love in your instructions. I am fortunate to have run across someone who puts their heart into their work. You have invested time into this recipe and it is appreciated.

A true work of art.

elgab89 1 year, 3 months ago said:
What a great way to use the tangy flavor of pomegranate juice. High 5!

trigger 12 months ago said:
I love this lamb recipe love the addition of cinnamon. Perfectly cooked!
Flagged as beautiful!
Five forks Pat

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