Roast Lamb with Pomegranate Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp olive oil1 lb boneless leg of lamb, trimmed3/4 tsp kosher salt, divided1/2 tsp black pepper3/4 cup chopped onion2 garlic cloves, crushed1/3 cup red wine1 1/2 cups chicken broth, divided1/4 cup pomegranate juice2 tsp sugar2 tsp arrowroot powder
1. Preheat oven to 375 degrees.
2. Heat a large ovenproof skillet over med-hi heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 tsp salt and pepper; add lamb to pan. Saute 10 minutes, turning to brown on all sides. Place pan in oven; bake for 15 minutes or until a thermometer inserted in the thickest portion registers 130 degrees. Remove lamb from pan; let stand 10 minutes.
3. Place pan over medium-high heat. Add onion and garlice to pan; saute for 3 minutes, stirring occassionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 tsp salt, 1 cup broth, juice, and sugar; bring to a boil Cook until reduced to 1/2 cup (about 10 minutes), stirring occassionally.
4. Combine remaining 1/2 cup broth and arrowroot, stirring until smooth. Add 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.
Yield: 4 servings (3 oz lamb & about 3 tbsp sauce).
Number of Servings: 4
Recipe submitted by SparkPeople user OHBOOKWORM28.
2. Heat a large ovenproof skillet over med-hi heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 tsp salt and pepper; add lamb to pan. Saute 10 minutes, turning to brown on all sides. Place pan in oven; bake for 15 minutes or until a thermometer inserted in the thickest portion registers 130 degrees. Remove lamb from pan; let stand 10 minutes.
3. Place pan over medium-high heat. Add onion and garlice to pan; saute for 3 minutes, stirring occassionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 tsp salt, 1 cup broth, juice, and sugar; bring to a boil Cook until reduced to 1/2 cup (about 10 minutes), stirring occassionally.
4. Combine remaining 1/2 cup broth and arrowroot, stirring until smooth. Add 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.
Yield: 4 servings (3 oz lamb & about 3 tbsp sauce).
Number of Servings: 4
Recipe submitted by SparkPeople user OHBOOKWORM28.
Nutritional Info Amount Per Serving
- Calories: 261.9
- Total Fat: 9.9 g
- Cholesterol: 92.6 mg
- Sodium: 479.1 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 0.6 g
- Protein: 30.0 g
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