greek-cranberry-pomegranate-marinated-roast-leg-of-lamb
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Greek Cranberry Pomegranate Marinated Roast Leg of Lamb
recipe

Greek Cranberry Pomegranate Marinated Roast Leg of Lamb

Greek Cranberry Pomegranate Marinated Roast Leg of Lamb
  • Prep Time

    15 minutes
  • Cooking Time

    30 minutes
  • Serving Size

    6 servings

Ingredients

  • Butterflied leg of lamb1 (3 lb.)
  • Lemon juice2 tablespoons
  • Dried oregano1 tablespoon
  • Garlic cloves6
  • Salt and pepper
  • 100% Juice Blend Cranberry Pomegranate2 cups
  • Olive oil2 tablespoons
  • 100% Juice Blend - Cranberry Pomegranate front image.

    Featured Product

    100% Juice Blend Cranberry Pomegranate

Steps

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