Roasted Leg of Lamb with Pomegranate Molasses

It's not every day you arrive
It's not every day you arrive home to a box of lamb.  Ground lamb, rib roast, and boneless leg, the three cuts were nicely packed and kept cold by bags of ice inside the styrofoam box.  I stacked the ground lam and rib roast in the freezer and stared at the boneless leg of lamb.  The gift arrived from Superior Farms.

I decided to skip the traditional rosemary that so often adorns the lamb, and instead, opened a bottle of pomegranate molasses - the fantastic, dark ruby-red liquid with both sweet and sour tones.  I married the molasses with olive oil and garlic and appropriately called the recipe Pomegranate Molasses Roasted Leg of Lamb. 
And now we are ready to roast some lamb!  Let me just say that this recipe got rave reviews from both my mom and the Artist.  I would like to thank both of them for their patience while I cooked, photographed, stressed, and then served.  And many thanks to Superior Farms for the lamb, I look forward to cooking more delicious lamb-y meals in the future. Pomegranate Molasses Roasted Leg of Lamb.


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