- 1 boneless leg, 4-4.5 pounds, rolled and tied
- ½ cup pomegranate juice
- 3 Tbsp balsamic vinegar
- 3 cloves garlic, finely chopped
- 2 Tbsp coarse grated onion
- 1 Tbsp olive oil
- 2 Tbsp chopped fresh rosemary
- 1 tsp salt
- 1 tsp black pepper
In a small bowl whisk together all ingredients (except leg of lamb!). Place leg of lamb on roasting rack in roasting pan. Baste leg of lamb every 15 minutes and roast at 350 degrees for 20 minutes per pound or until desired degree of doneness: 145 degrees for medium-rare, 160 degrees for medium and 170 degrees for well. Remove leg of lamb from oven, cover and let stand for 10 minutes. The internal temperature will rise approximately 10 degrees.
Sprinkle leg of lamb with pomegranate seeds and serve with pan juices.