*  Exported from  MasterCook  *
 
                     ROAST LEG OF LAMB WITH POMEGRANATE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Semi-boneless Leg of Lamb
                         -- (2 1/4 lbs)
    3       c            Pomegranate juice
      1/4   c            Country dijon mustard
                         -(Grey Poupon)
    4       ts           Fresh garlic, minced
 
   Check out our juice aisle for pomegranate juice.
   (Cranberry juice can be used in its place). The
   marinade imparts great flavor to the lamb and provides
   a tangy, rich sauce. Combine pomegranate juice,
   mustard, garlic. Completely submerge lamb in marinade.
   Marinate for 2-3 days. Remove lamb from marinade, save
   marinade. Place lamb in oven-proof dish, place in
   preheated 350 oven. Roast for 1 hour, 15 minutes. Let
   lamb rest outside the oven for 15 minutes before
   serving. As soon as the lamb is in the oven, strain
   the marinade twice through a fine mesh sieve. Place in
   small saucepan, bring to a boil, simmer for 1 hour and
   15 minutes. Serve with sliced lamb.
   
   Nutritional information per serving (4): 456 calories,
   53 g protein, 15.5 g fat (5 g saturated), 15g
   carbohydrates, 163 mg cholesterol, 505 mg sodium
   Exchanges: 7 extra lean meats, 1 fruit
   
   Copyright Whole Foods Market, 1995, wfm@wholefoods.com
   (http://www.wholefoods.com/wf.html)
   Reprinted with permission from Whole Foods Market
   Meal-Master compatible format courtesy of Karen
   Mintzias
  
 
 
                    - - - - - - - - - - - - - - - - - -