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Chef John's Pomegranate-Glazed Leg of Lamb

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PREP TIME
20 min
COOKING TIME
105 min
TOTAL TIME
620 min
SERVINGS
8 servings
Dinner
Chef John's Pomegranate-Glazed Leg of Lamb
Ingredients
  • 1/4 cup pomegranate molasses
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon dried mint
  • 1 teaspoon ground cumin
  • 1 (5 pound) boneless leg of lamb, butterflied
  • kitchen twine
  • salt to taste
  • 1 tablespoon pomegranate molasses, or as needed
Instructions
1
Combine the ingredients of pomegranate molasses, garlic, rosemary, salt, black pepper, Aleppo pepper, mint, and cumin in a bowl until they are well mixed.
2
Place the lamb on a flat surface, with its fleshy ends facing upwards and lay it fat-side up. Make two deep incisions in each of the fleshy ends, then flip the lamb over and make 10 to 20 shallow cuts across its surface.
3
Spread three-quarters of the pomegranate molasses mixture over the flesh side of the lamb, then fold the meat together and place it in a large bowl.
4
Spread the remaining pomegranate molasses mixture over the fatty side of the lamb, cover it with plastic wrap and refrigerate for 8 hours or overnight.
5
Preheat the oven to 350 degrees F (175 degrees C) and place a roasting rack in the bottom of a roasting pan.
6
Remove the lamb from the marinade and discard any excess, then place it on a flat surface with its fleshy ends facing upwards.
7
Tie the center section of the lamb together using kitchen twine to hold it in place, repeating this process four times along its length.
8
Season the lamb with salt and place it on the roasting rack in the prepared pan, pouring water into the bottom of the pan to cover it.
9
Roast the lamb in the preheated oven until it is hot and slightly pink in the center, taking about 1 hour 45 minutes.
10
Check that the internal temperature of the lamb reaches at least 135 degrees F (57 degrees C) using an instant-read thermometer.
11
Let the lamb rest for 15 minutes before transferring it to a plate and brushing it with the remaining tablespoon of pomegranate molasses.