Title: Roast Leg of Lamb with Pomegranate
Categories: Meats
Yield: 4 Servings

1 Semi-boneless Leg of Lamb
-- (2 1/4 lbs)
3 c Pomegranate juice
1/4 c Country dijon mustard
-(Grey Poupon)
4 ts Fresh garlic, minced

Check out our juice aisle for pomegranate juice. (Cranberry juice can be
used in its place). The marinade imparts great flavor to the lamb and
provides a tangy, rich sauce. Combine pomegranate juice, mustard, garlic.
Completely submerge lamb in marinade. Marinate for 2-3 days. Remove lamb
from marinade, save marinade. Place lamb in oven-proof dish, place in
preheated 350 oven. Roast for 1 hour, 15 minutes. Let lamb rest outside the
oven for 15 minutes before serving. As soon as the lamb is in the oven,
strain the marinade twice through a fine mesh sieve. Place in small
saucepan, bring to a boil, simmer for 1 hour and 15 minutes. Serve with
sliced lamb.

Nutritional information per serving (4): 456 calories, 53 g protein, 15.5 g
fat (5 g saturated), 15g carbohydrates, 163 mg cholesterol, 505 mg sodium
Exchanges: 7 extra lean meats, 1 fruit

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from Whole
Foods Market Meal-Master compatible format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini