Roast Lamb with Pomegranate Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roast Lamb with Pomegranate Sauce calories by ingredient
Introduction
From the December 2010 issue of Cooking Light Magazine. Serve with green beans. From the December 2010 issue of Cooking Light Magazine. Serve with green beans.Number of Servings: 4
Ingredients
-
2 tsp olive oil
1 lb boneless leg of lamb, trimmed
3/4 tsp kosher salt, divided
1/2 tsp black pepper
3/4 cup chopped onion
2 garlic cloves, crushed
1/3 cup red wine
1 1/2 cups chicken broth, divided
1/4 cup pomegranate juice
2 tsp sugar
2 tsp arrowroot powder
Directions
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.