Roast Lamb with Pomegranate Sauce

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)
Cost per Serving: $2.44
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 317
  • Fat: 18.8g
  • Saturated fat: 7.4g
  • Monounsaturated fat: 8.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 22.5g
  • Carbohydrate: 9.6g
  • Fiber: 1g
  • Cholesterol: 77mg
  • Iron: 2.4mg
  • Sodium: 574mg
  • Calcium: 29mg

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. 1. Preheat oven to 375°.
  2. 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. 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.
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