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Ingredientes
- 1 c. Unsweet. pomegranate juice
- 1/2 c. Dry red wine
- 2 lrg onions
- 1 x Lemon, unpeeled, minced
- 3 x Cloves garlic
- 1 tsp Black pepper
- 1 Tbsp. Minced fresh basil leaves
- 1 tsp Salt
- 1 x (5- to 6-lb) leg of lamb *
Direcciones
- *Note: Leg of lamb should be butterflied. In blender, combine pomegranate juice, red wine, onions, lemon, garlic, pepper, basil and salt. Rub some of marinade well into lamb. Place meat in shallow glass or possibly enamel pan. Pour remaining marinade over meat. Marinate in refrigerator overnight. When ready to cook, wipe off excess marinade. Grill over medium coals or possibly roast the lamb at 325F till thermometer reaches 145F for medium-rare. Let rest 5 - 10 min before carving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 10 servings | |
| Calories 430 | |
| Calories from Fat 254 | 59% |
| Total Fat 28.11g | 35% |
| Saturated Fat 12.1g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 345mg | 14% |
| Potassium 567mg | 16% |
| Total Carbs 3.51g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.3g | 1% |
| Protein 36.36g | 58% |
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