| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This Mediterranean-inspired dish creates a truly memorable dinner

Greek Cranberry Pomegranate Marinated Roast Leg of Lamb

1 (3-pound) leg of lamb, butterflied

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

1. 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.
2. Place lamb in resealable plastic bag; add cranberry-pomegranate juice and place in 13x9inch pan. Refrigerate 4 to 24 hours, turning occasionally.
3. When ready to bake, heat oven to 450°F (230°C). 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.
4. Bake 20 to 30 minutes or until internal thermometer reaches 132°F for medium rare in the thickest part.

Makes 6 servings.

Recipe and photograph provided courtesy of Ocean Spray; through ECES, Inc., Electronic Color Editorial Services.

||| Save this Recipe on Delicious |||