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Pomegranate-Glazed Lamb with Carrots and Parsnips

Pomegranate-Glazed Lamb with Carrots and Parsnips

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Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

1 1/2 cups pomegranate juice
3 Tbsp. sugar
1 tsp. black pepper, freshly ground
1/4 tsp. red pepper flakes
1/8 tsp. cinnamon, ground
4 whole carrots, peeled
1 1/2 cups large parsnips, peeled
1/3 cup water
3 lb. leg of lamb, trimmed of excess fat
2 tsp. minced garlic
1 tsp. kosher salt
2 tsp. cumin seeds
1 tsp. unsalted butter
2 tsp. chopped fresh mint

directions:

1. Adjust oven rack to middle position and preheat oven to 350 degrees F.
2. Combine pomegranate juice, sugar, 1/2 tsp. of the black pepper, red pepper flakes, and cinnamon in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-high and simmer 20 to 25 minutes, until mixture thickens (reduced to about 1/3 cup).
3. Cut carrots and parsnips in half lengthwise and then into 3-inch pieces. Place in a microwave-safe bowl with water. Cover with plastic wrap and microwave for 2 minutes. Toss vegetables with 2 Tbsp. of the pomegranate glaze.
4. Place lamb in the center of a large 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. Add vegetables and their liquid to the roast.
5. Roast for 40 minutes, stirring vegetables once or twice, until meat is cooked to about 115 degrees F. Brush roast with remaining glaze (if it has thickened, microwave for 15 seconds). Increase oven to 500 degrees F. Cook until meat begins to brown in spots and the temperature reaches 125 degrees F for medium-rare, 140 degrees F for medium, and 160 degrees F for well-done (about 10 to 20 minutes). For a well-done roast, lower heat to 475 degrees F and cover loosely with foil.
6. Transfer lamb to cutting board, tent with foil, and let rest for 15 minutes Meanwhile, spread vegetables over baking dish and bake until all the juices have evaporated and vegetables have begun to caramelize, about 4 to 5 minutes. Remove baking dish from oven and stir butter and mint into the vegetables.
7. Remove strings and cut lamb into slices. Transfer vegetables and lamb to platter and serve warm.
Source: Hannaford fresh Magazine, November - December 2013

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Quantity Ingredients  
1 1/2 cups pomegranate juice  
3 Tbsp. sugar  
1 tsp. black pepper, freshly ground  
1/4 tsp. red pepper flakes  
1/8 tsp. cinnamon, ground  
4 whole carrots, peeled  
1 1/2 cups large parsnips, peeled  
1/3 cup water  
3 lb. leg of lamb, trimmed of excess fat  
2 tsp. minced garlic  
1 tsp. kosher salt  
2 tsp. cumin seeds  
1 tsp. unsalted butter  
2 tsp. chopped fresh mint  
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* 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 n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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