Pomegranate Leg Of Lamb      
 

Ingredients
1 cup unsweetened. pomegranate juice
1/2 cup dry red wine
2 large onions
1 lemon, unpeeled, chopped
3 cloves garlic
1 tsp black pepper
1 tbsp chopped fresh basil leaves
1 tsp salt
1 (5- to 6-pound) leg of lamb, boned and 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 325 degrees F until thermometer reaches 145 degrees F for medium-rare. Cover with foil and let rest 10 minutes before carving.

Yield: 8 servings