Recipe Details
Ingredients
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¼cuppomegranate molasses
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4clovesgarlic, minced
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1tablespoonchopped fresh rosemary
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1tablespoonkosher salt
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2teaspoonsfreshly ground black pepper
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1teaspoonAleppo pepper
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1teaspoondried mint
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1teaspoonground cumin
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1(5 pound)boneless leg of lamb, butterflied
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kitchen twine
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salt to taste
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1tablespoonpomegranate molasses, or as needed
Cooking Directions
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Stir together 1/4 cup pomegranate molasses, garlic, rosemary, salt, black pepper, Aleppo pepper, mint, and cumin in a bowl until combined. Set aside.
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Lay lamb, fatty-side up, on a work surface. Cut 2 deep slashes in each fleshy end. Flip lamb and cut 10 to 20 shallow slashes across the surface of the fat.
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Spread 3/4 of the pomegranate molasses mixture over the flesh-side of lamb. Fold meat together and place into a large bowl. Spread remaining pomegranate molasses mixture over the fatty-side of lamb. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.
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Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
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Remove lamb from marinade and discard excess marinade. Place lamb, fatty-side up, on a work surface. Tie the center section of lamb with kitchen twine to cinch roast together. Repeat ties four times along the length of roast.
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Season lamb with salt and place on the roasting rack in the prepared pan. Pour water below the rack to cover the bottom of the pan.
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Roast in the preheated oven until hot and slightly pink in the center, about 1 hour 45 minutes. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest lamb for 15 minutes, then transfer to a plate and brush with remaining 1 tablespoon pomegranate molasses.
Chef’s Note:
You can substitute red pepper flakes for Aleppo pepper.
Editor’s Notes:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
USDA recommends cooking all raw lamb steaks, chops, and roasts to a minimum internal temperature of 145 degrees F (63 degrees C) as measured with a food thermometer before removing meat from the heat source.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories344 | |
% Daily Value * | |
Total Fat 21g |
26% |
Saturated Fat 9g |
43% |
Cholesterol 115mg |
38% |
Sodium 824mg |
36% |
Total Carbohydrate 6g |
2% |
Dietary Fiber 0g |
1% |
Total Sugars 5g |
|
Protein 32g |
64% |
Vitamin C 2mg |
2% |
Calcium 25mg |
2% |
Iron 3mg |
17% |
Potassium 421mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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