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A Cooking Adventure with Thom

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Pomegranate Roasted Leg of Lamb

Thom Hackett





Use only organic or all-natural products and ingredients.



cup pomegranate juice

3 tablespoons balsamic vinegar

3 cloves garlic, finely chopped

2 tablespoons coarse grated onion

1 tablespoon olive oil

2 tablespoons chopped fresh rosemary leaves

1 teaspoon salt

1 teaspoon pepper

1 boneless leg of lamb, rolled and tied (about 4 to 4 pounds)


Cooking Method

Preheat oven to 350F.

In a small bowl whisk together all ingredients (except lamb!).

Place lamb on roasting rack in roasting pan.

1.      Baste lamb every 15 minutes and roast at 350F for 20 minutes per pound or until desired degree of doneness: 145F for medium-rare, 160F for medium and 170F for well.

2.      Remove from oven, cover and let stand for 10 minutes.  The internal temperature will rise approximately 10 degrees.

Sprinkle with pomegranate seeds and serve with pan juices.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183