We had this for Christmas with rosemary and cracked black pepper popovers, roast potatoes and parsnips and steamed carrots and broccoli. It was really delicious and the sauce was lovely too. Easy to make and little effort or advance planning required so a good recipe for fairly short notice guests too. We were glad there were leftovers to enjoy again. Will definitely make this again.
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
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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
- 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
- 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.
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