Pomegranite Glazed Lamb With Carrots And Parsnips Recipe

How to make it

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• 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.