Recipes : Grilled Leg of Lamb with Pomegranate Molasses : Food Network

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Grilled Leg of Lamb with Pomegranate Molasses
Recipe courtesy Alton Brown, 2006

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

Directions
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.

Ingredients

Pomegranate Syrup or Molasses:
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

Directions
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