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Course: Mains
Keyword: Easter, Grill, Grilled Leg of Lamb with Pomegranate Molasses, Lamb, Meats, Spring

Grilled Leg of Lamb with Pomegranate Molasses

ACTIVE TIME: 1 hour 20 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 6 to 8 servings
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Pomegranate Molasses

  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1 tablespoon freshly squeezed lemon juice

Grilled Leg of Lamb with Pomegranate Molasses

  • 1 (4- to 5-pound) boneless leg of lamb
  • 1/2 cup pomegranate molasses, plus extra for serving
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Specialized Hardware

  • Digital instant-read thermometer
ACTIVE TIME: 1 hour 20 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 6 to 8 servings

Procedure

Pomegranate 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. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely.

Grilled Leg of Lamb with Pomegranate Molasses

  • Heat grill to 375ºF.
  • 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, then brush with the molasses again. Rotate 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times until the lamb reaches an internal temperature of 130ºF, or a total cooking time of approximately 1 hour. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses, if desired.
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