I love Sundays. They're the perfect day to relax with family and make meals a little extra special. There is nothing better than sitting around the table hearing oohs and aahs thanks to a great dinner. Here I coated a boneless leg of lamb with an orange-herb wet rub, cooked it to perfection, and then draped it in a delicious mixture of pomegranate seeds and herbs. Each bite of the tender-flavorful meat along with the tart pop of the fruit is a flavor explosion. Roasted Lamb with Pomegranate Gremolata is the most delicious meal for Sunday dinner, weekend entertaining, or celebrating the holidays.
Ingredients for Roasted Lamb with Pomegranate Gremolata:
Lamb:
1-6 pound boneless leg of lamb
kitchen string
Wet Rub:
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon orange zest
1 tablespoon orange juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped garlic
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
Gremolata:
4.4 - ounces pomegranate seeds
zest of 1 orange
1/2 cup chopped parsley
1/4 cup chopped mint
2 tablespoons orange juice
1 tablespoon olive oil
Time-Saving Tip: Prepare the lamb a few hours in advance and bring to room temperature before roasting.
Let's see what we need.
We're ready to cook.
Combine the wet rub ingredients.
Spread two-thirds of the marinade on all sides of the roast, making sure to fill in the openings.
Tie the meat up with kitchen string. I secured the lamb in six sections. It's a little tricky to get started, but the more ties you make, the easier it will become.
Place the lamb in a glass baking dish and spread the remaining rub all over the meat. At this point, cover and refrigerate it for a few hours. Bring the lamb to room temperature for an hour before proceeding with the recipe.
Place the lamb on a foil-lined sheet pan and transfer to a preheated 450-degree oven. Roast until an instant thermometer reads 140 degrees; let the meat rest 15 minutes before carving.
While the meat rests combine the ingredients for the gremolata.
Once the meat has rested, slice, and garnish with the gremolata.
It's ready! is totally delcious. This makes the best Sunday or celebration roast. And leftovers are delcious!
Enjoy!
Roasted Lamb with Pomegranate Gremolata:
Lamb:
1-6 pound boneless leg of lamb
kitchen string
Wet Rub:
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon orange zest
1 tablespoon orange juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped garlic
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
Gremolata:
4.4 - ounces pomegranate seeds
zest of 1 orange
1/2 cup chopped parsley
1/4 cup chopped mint
2 tablespoons orange juice
1 tablespoon olive oil
Combine the wet rub ingredients.
Spread two-thirds of the marinade on all sides of the roast, making sure to fill in the openings.
Tie the meat up with kitchen string. I secured the lamb in six sections. It's a little tricky to get started, but the more ties you make, the easier it will become.
Place the lamb in a glass baking dish and spread the remaining rub all over the meat. At this point, cover and refrigerate it for a few hours. Bring the lamb to room temperature for an hour before proceeding with the recipe.
Place the lamb on a foil-lined sheet pan and transfer to a preheated 450-degree oven. Roast until an instant thermometer reads 140 degrees; let the meat rest 15 minutes before carving.
While the meat rests combine the ingredients for the gremolata.
Once the meat has rested, slice, and garnish with the gremolata.
Time-Saving Tip: Prepare the lamb a few hours in advance and bring to room temperature before roasting.