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Grilled Leg of Lamb with Pomegranate Molasses

Middle Eastern

Sometimes your medieval instincts emerge to guide you. We have a pomegranate tree on the property and after harvest one year, we crushed the abundant seed juice. With so much liquid, we cooked it down and made a syrup. This thick-as-molasses syrup is delicious over lamb, as in Grilled Leg of Lamb with Pomegranate Molasses, or over chicken or pork. It is quite a treat drizzled over vanilla ice cream! This makes a wonderful gift for appreciative travelers. Eleanor of Aquitaine and her court are imagined by author Mark R Beaulieu as having been so smitten by this dish in Antioch that her cook staff brings home the recipe, rebuilds the Roman Oven it was cooked in at Fontevrault, and makes pomegranate an item of trade.
Ingredients
1 6-7 pound boneless leg of lamb, untied
1/4 cup pomegranate molasses

Marinade:
1/2 cup olive oil
1/4 cup dry red wine
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Steps
1 Mix marinade ingredients together.

2 Place lamb in bowl or large sealable bag. Pour marinade in. Let sit for at least 2 hours, up to 8 hours.

3 Preheat grill. Over high heat, grill lamb, turning once or twice, or until done to your taste. Take temperature. 140°F is rare, 150°F is medium-rare. Total time will be 10 to 20 minutes depending on your grill and thickness of the lamb.

4 Remove to serving platter, let rest 5 minutes, then drizzle with pomegranate molasses. Garnish with rosemary sprigs.

5 When serving, slice thinly across the grain. Pass extra pomegranate molasses.


Yield
servings  use metric
original recipe yield: 8 Servings
Notes NOTE If you have a bone-in leg, have butcher debone and butterfly it.


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