This week's featured recipe and tips by:

Sharen Iverson


Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

Mash potatoes or polenta and fresh spring asparagus or peas.

Featured Tips

Use up the rest of the pomegranate molasses in our delicious recipe, Spinach Salad with Pomegranate Vinaigrette

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Roasted Leg of Lamb with Pomegranate Glaze

Ingredients

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  • 3/4 cup pomegranate molasses
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1 tablespoon dried mint
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 boneless leg of lamb (3-5 pounds)
  • 1 cup pomegranate seeds for garnish (optional)

Directions

Whisk together the molasses, olive oil, lemon juice garlic, mint, rosemary, honey, salt and pepper in a medium bowl. Pour half of the mixture in a gallon-sized Ziploc bag or large dish, reserving the remaining marinade for the glaze.
Untie the lamb and trim fat. Place in the bag or dish with marinade, and leave for four hours or overnight.
Preheat oven to 350°F.
Remove lamb from marinade. Heat reserved marinade in a saucepan until hot. Retie the lamb and place on a rack in a shallow roasting pan. Roast 20 minutes per pound, basting frequently with the warm marinade, or until a meat thermometer registers 145°F (for medium rare).  Let rest 5-10 minutes. Sprinkle pomegranate seeds over the top and serve, passing hot marinade.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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