Greek Cranberry Pomegranate Marinated Roast Leg of Lamb


  • 1 (3 lb.) butterflied leg of lamb
  • 2 tablespoons lemon juice
  • 1 tablespoon dried oregano, preferably Greek oregano
  • 6 garlic cloves, minced
  • salt and pepper
  • 2 cups Ocean Spray® 100% Cranberry & Pomegranate Juice
  • 2 tablespoons olive oil
Nutrition InfoNutritional Info


Unroll lamb and trim any excess fat. Make 1-inch slits with knife all over lamb. Combine lemon juice, oregano, garlic, salt and pepper in a small bowl and rub over all sides of lamb and into slits.

Place lamb in resealable plastic bag; add cranberry-pomegranate juice and place in 13x9inch pan. Refrigerate 4 to 24 hours, turning occasionally.

When ready to bake, heat oven to 450°F. Line rimmed baking sheet with foil; place a wire rack over pan. Spray rack and pan with cooking spray. Remove lamb from marinade; discard marinade. Blot lamb dry with paper towel; brush with olive oil. Place on wire rack.

Bake 20 to 30 minutes or until internal thermometer reaches 132°F for medium rare in the thickest part.

Makes 6 servings


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