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Pomegranate-Glazed Lamb with Carrots and Parsnips

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Servings: Serves 6

Cook Time: 60 minutes

Prep Time: 30 minutes


Pomegranate-Glazed Lamb with Carrots and Parsnips
11/2 cup Pomegranate juice
3 tablespoon Sugar
1 teaspoon Black pepper, freshly ground
1/4 teaspoon Red pepper flakes
1/8 teaspoon Cinnamon, ground
4 whole carrots, peeled
1 1/2 cups Large parsnips, peeled and thinly sliced
1/3 cup Water
3 lb Boneless leg of lamb, trimmed of excess fat
2 teaspoon Minced garlic
1 teaspoon Kosher salt
2 teaspoon Cumin seeds
1 tablespoon Unsalted butter
2 tablespoon Chopped fresh mint


Look for a mini boneless leg of lamb roast that weighs approximately 3 lb. These small roasts sometimes come prepacked in netting. For a leaner, cleaner tasting lamb we like to trim the fat off the surface. This requires removing the netting, trimming the fat, and retying your roast. The extra work is definitely worth it.
1. Adjust oven rack to middle position and preheat oven to 350 degrees.
2. Combine pomegranate 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 to 25 minutes.
3. Cut carrots and parsnips in half lengthwise and then cut into 3-inch pieces. Place in a microwave-safe bowl with water. Cover with plastic wrap and microwave for 2 minutes. Remove plastic wrap and toss vegetables with 2 Tbsp. of the pomegranate glaze.
4. Place lamb in the center of a large baking dish or roasting pan. Rub garlic into roast. Season with 1/2 tsp. of the salt, remaining 1/2 tsp. black pepper, and cumin seeds. Brush the top and sides of lamb liberally with pomegranate glaze. Distribute begetables and their liquid around the roast.
5. Roast for 40 minutes, stirring vegetables once or twice, until meat is cooked to about 115 degrees. Brush roast with any remaining glaze (if it has thickened, microwave for 15 seconds). Increase oven temperature to 500 degrees. Cook until meat begins to brown in spots and the temperature reaches about 125 degrees for medium-rare, 140 degrees for medium, and 160 degrees for well done, according to your preference (about 10 to 20 minutes).
6.If you prefer your lamb more well done and it begins to overbrown, lower heat to 475 degrees and cover meat loosely with foil.
7. Transfer lamb to cutting board, tent with foil and let rest for 15 minutes. Meanwhile, spread vegetables evenly over baking dish and return to oven to bake until all the juices have evaporated and vegetables have begun to caramelize, about 4 to 5 minutes; watch that they don't burn. Remove baking dish from oven and stir butter and mint into the vegetables.
8. Remove strings and use a sharp knife to cut lamb into thin slices. Transfer vegetables and lamb to platter and serve warm.
Source: Hannaford fresh Magazine, September - October 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 662 kcal (33%)
Calories from Fat 495 kcal (0%)
Total Fat 55 g (84%)
Saturated Fat 32 g (160%)
Cholesterol 156 mg (52%)
Sodium 563 mg (23%)
Total Carbohydrates 23 g (7%)
Dietary Fiber 7 g (28%)
Protein 48 g (80%)
Vitamin A 185 IU (3%)
Vitamin C 7 mg (11%)
Calcium 56 mg (1%)
Iron 14 mg (23%)

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