- 1 Medium Semi Boneless Leg of Lamb(2 – 3 lbs)
- 3 Cups Pomegranate juice
- 1/4 c Dijon Mustard
- 4 cloves of garlic, minced
- 1 Tablespoon of Rosemary, minced
Combine juice, mustard, garlic and rosemary in a large bowl or dish. Mix Well.
Place lamb in mixture and cover tightly. marinate for 2 days.
After lamb has marinated, place in a roasting pan or glass baking dish in an oven pre-heated at 350. Roast for 1 – 1 1/2 hours depending on oven and your own preference.
Once lamb is in the oven, strain the marinade through a mesh sieve. Simmer liquid in a saucepan for for one hour, or until reduced to a thick glaze.
Serve glaze over lamb.