Greek Cranberry Pomegranate Marinated
Roast Leg of Lamb
This Mediterranean-inspired dish stars as the main attraction of a truly memorable dinner.
1 (3-pound) leg of lamb, butterflied
2 tablespoons lemon juice
1 tablespoon dried oregano, preferably Greek oregano
6 garlic cloves, minced
Kosher or sea salt and freshly ground black pepper, to taste
2 cups Ocean Spray® 100% Cranberry & Pomegranate Juice
2 tablespoons olive oil
- 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 (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.
- Bake 20 to 30 minutes or until internal thermometer reaches 132°F (55°C) 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.