| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 4 to 5-pound boneless leg of lamb, rolled and tied
- 1/2 cup pomegranate molasses, plus extra for serving, store-bought or recipe follows
- Kosher salt and freshly ground black pepper to taste
- 4 cups pomegranate juice
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat the grill to 375 degrees F.
- Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers’ twine. Place the lamb over indirect heat and cook for 15 minutes, brush with the molasses again. Turn 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 130 degrees F. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired.
- For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- Yield: 1 1/2 cups syrup or 1 cup molasses
- Prep Time: 5 minutes
- Cook Time: 50 to 70 minutes
- Inactive Prep Time: 30 minutes
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 652 |
| Total Fat | 37 g |
| Saturated Fat | 16 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 0 g |
| Sugar | 28 g |
| Protein | 47 g |
| Cholesterol | 173 mg |
| Sodium | 919 mg |
Reviews
I am SO glad that this show is being revived and repeated. It was on of the best on Food Network.
I saw this old episode and made the recipe .It was terrific. I burned the 1st batch of molasses.You need to be careful in the last stage as it thickens.
It took longer than 60 minutes to reach 130 degrees. I marinated the lamb in extra pomegranate juice overnight.
Great
We’ve made this dish several years as our Passover Seder entree and WOW our family and guests. Took a few years off, making other things and actually received requests for it again! HIGHLY recommend the recipe and my mouth is watering as I’m making the molasses a few days ahead of time. I use organic pomegranate juice with no other ingredients in the juice (if you are making for a Seder, watch that you do not pick a juice with CORN syrup in the ingredient list). THIS IS AWESOME! Butcher at grocery store de-bones for us. Easy to find different sizes at Easter/Passover time! WE LOVE AND MISS GOOD EATS ALTON!!!! If you’re not a big lamb fan, Definitely try American lamb it is much less gamy! One weird but I hope helpful tip: We found we did not like the smell of the reducing juice (or reducing balsamic btw), so i make the molasses outside on the burner next to the grill. ENJOY and happy, yummy holidays!
Try Claire Robinson’s shallot cherry sauce. It is delicious. This pomegranate molasses sauce was bitter and tasteless.
I modified the recipe a bit. Instead of grilling I roasted the leg of lamb in the oven on 325 after heating the oven to 450.I basted the lamb every half hour with the pomogranate molassas.When the lamb was cooked, I used the remaining pomoranate molassas and the pan juices to make a gravy. I used cornstarch to thinken it. It got rave reviews from my family and they poured the gravy all over the roasted red potatoes with rosemary recipe I also found on this site,as well as the lamb.My mother is an awesome cook herself, and she said that was the best lamb/gravy she had ever tasted. Hope you will try my modification. It was simply amazing.
Although it was a bit time consuming, as the lamb needed frequent glazing and turning, the results were absolutely amazing. the subtle, crusty pom glaze was a great accent to the perfectly grilled lamb.
I do not taste where the pomegranite molasses contributed to this recipe. The natural flavor of the lamb was delicious and this is a great way to cook leg of lamb, but the glaze did not contribute anything toward this dish.
Awesome!!!
I’m diabetic so I made this will no sugar added pomegranate juice and used Splenda instead of sugar and it turned out great. Still plenty of carbs all together but the relatively small amount used for glazing the lamb and a little for dipping were not a problem blood sugar-wise.
This molasses was easy to make although it did take longer than 50 min. to reduce; probably I had the heat lower than AB instructed. It made a wonderful glaze on the lamb – slightly sweet, slightly tart and not overwhelmingly pomegranate-y. My husband loved it and he’s not a big fan of meat/fruit combinations; he even suggested the molasses would be good on grilled chicken or pork- which I will definitely be doing.
I have really never liked lamb, not even a little bit. I guess I just never found a good one! I made this for my dad, a huge fan, and it is amazing. I totally loved it, even though I’m anti-game-tasting meat, fabulous!
Made this for the first time last night, and it was absolutely incredible. I’m not sure why they’ve listed it under intermediate because it really is quite simple. The lamb itself has a classic taste to it that isn’t mucked up by a bunch of extra seasoning, and the pomegranate molasses is an excellent addition to it. It might be easier if you’re able to have your butcher de-bone the leg (I had to do it myself and it was a little frustrating), but following the recipe to a T is what I’d recommend for a great meal. Served with some prosciutto-wrapped asparagus and baby red potatoes and it was a huge hit. Thanks, Alton!