Roast Lamb with Pomegranate Sauce

Roast Lamb with Pomegranate Sauce Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Although it's budget-friendly, this dish is elegant enough for company. Serve with steamed fresh green beans.

Yield:

4 servings (serving size: 3 ounces lamb and about 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 317
Fat 18.8 g
Satfat 7.4 g
Monofat 8.4 g
Polyfat 1.6 g
Protein 22.5 g
Carbohydrate 9.6 g
Fiber 1 g
Cholesterol 77 mg
Iron 2.4 mg
Sodium 574 mg
Calcium 29 mg

Ingredients

2 teaspoons olive oil
1 (1-pound) boneless leg of lamb, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
3/4 cup chopped onion
2 garlic cloves, crushed
1/3 cup red wine
1 1/2 cups fat-free, lower-sodium chicken broth, divided
1/4 cup pomegranate juice
2 teaspoons sugar
2 teaspoons all-purpose flour

Preparation

1. Preheat oven to 375°.

2. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 teaspoon salt and pepper; add lamb to pan. Sauté 10 minutes, turning to brown on all sides. Place pan in oven; bake at 375° for 15 minutes or until a thermometer inserted in thickest portion registers 130°. Remove lamb from pan; let stand 10 minutes.

3. Place pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes, stirring occasionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally. Combine remaining 1/2 cup broth and flour, stirring until smooth. Add flour mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Strain mixture through a fine-mesh sieve; discard solids. Serve sauce with lamb.

Note:

Julianna Grimes,

December 2010
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