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| RECIPE FOR NARSAI'S POMEGRANATE LAMB |
Title: Narsai's Pomegranate Lamb
Category: Greek Entree
Serves: 10
Ingredients:
| 1.00 | c | Unsweet. pomegranate juice | | 0.50 | c | Dry red wine | | 2.00 | lg | Onions | | 1.00 | | Lemon; unpeeled, chopped | | 3.00 | | Garlic cloves | | 1.00 | ts | Black pepper | | 1.00 | tb | Chopped fresh basil leaves | | 1.00 | ts | Salt | | 1.00 | | (5- to 6-lb) leg of lamb | | | butterflied |
Instructions:
In blender, combine pomegranate juice, red wine, onions, lemon, garlic, pepper, basil and salt.
Rub some of marinade well into lamb.
Place meat in shallow glass or enamel pan.
Pour remaining marinade over meat.
Marinate in refrigerator overnight.
When ready to cook, wipe off excess marinade.
Grill over medium coals or roast the lamb at 325F until thermometer reaches 145F for medium-rare.
Let rest 5 to 10 minutes before carving.
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