Roast Lamb with Pomegranate Sauce

Name: Roast Lamb with Pomegranate Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 teaspoons all-purpose flour; 2 garlic cloves, crushed; 1 teaspoons kosher salt, divided; 454 grams boneless leg of lamb, trimmed; 355 milliliters fat-free, lower-sodium chicken broth, divided; 2 teaspoons olive oil; 177 milliliters chopped onion; 59 milliliters pomegranate juice; 79 milliliters red wine; 2 teaspoons sugar

Roast Lamb with Pomegranate Sauce is a dairy free recipe with 4 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 166 calories, 17g of protein, and 5g of fat. If you have sugar, onion, garlic cloves, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works best as a main course, and is done in roughly 45 minutes. It is perfect for Easter.

Instructions

Preheat oven to 37

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Oven

Heat a large ovenproof skillet over medium-high heat.

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Sprinkle lamb with 1/2 teaspoon salt and pepper; add lamb to pan. Saut 10 minutes, turning to brown on all sides.

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Salt And Pepper

Lamb

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Frying Pan

Place pan in oven; bake at 375 for 15 minutes or until a thermometer inserted in thickest portion registers 13

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Kitchen Thermometer

Oven

Frying Pan

Remove lamb from pan; let stand 10 minutes.

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Lamb

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Frying Pan

Place pan over medium-high heat.

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Frying Pan

Add onion and garlic to pan; saut for 3 minutes, stirring occasionally.

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Garlic

Onion

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Frying Pan

Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally.

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Red Wine