Grilled Leg of Lamb with Pomegranate Molasses

Recipe courtesy Alton Brown, 2006

Show: Good EatsEpisode: Fruit 10 from Outer Space (Pomegranates)

Rated: 5 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 10 min
Inactive Prep: 10 min
Cook: 1 hr 0 min
Total:: 1 hr 20 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Pomegranate Syrup or Molasses:

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

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Grilled Soy and Ginger Marinated Rack of Lamb Served with Hunan Style Eggplant and Miso and Plum Sauce

Picture of Grilled Leg of Lamb with Pomegranate Molasses Recipe

Photo: Grilled Leg of Lamb with Pomegranate Molasses

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-9 of 9

View all 9 Grilling Collections

Comments & Reviews

recipe Grilled Leg of Lamb with Pomegranate Molasses
Mona Louisville, KY 01-18-2010
Flag

Yumm Yumm
Rated: 5 stars out of 5

we often make legs of lamb and lamb stakes, and never try anything fancy. Your typical leg with the bone combined with your... staples such as rosemary or sage. I wanted to try something new, and this was it. Was able to find pomegranate molasses at a local Middle Eastern grocer, and for the first time asked my butcher to de-bone the leg. I cooked it in the oven, and boy did it turn out amazing!Read more
recipe Grilled Leg of Lamb with Pomegranate Molasses
jason stafford, VA 11-22-2009
Flag

awesome and my first time
Rated: 5 stars out of 5

Yesterday was my first attempt at making leg of lamb. I followed the recipe with the exception of stuffing the leg with... sliced elephant garlic marinated in the pomegranit molassas I found in the "international section". In the future I will not hesitate to grill or roast meat with pomegranit molasses but mostly was impressed with the taste and color of the meat when it came off the grill. It looked good, tasted like heaven and impressed everyone here. Do yourself a favor and try this recipe...I think with everything it cost 35 bucks to feed 4 adults and 4 kids.Read more
recipe Grilled Leg of Lamb with Pomegranate Molasses
Cheryl Canton, GA 04-13-2009
Flag

Fabulous! Thank you, Alton!
Rated: 5 stars out of 5

We're lamb lovers, having lived in the Far East and where we could get New Zealand & Australian Spring lamb so easily, and I... had to try this recipe. I ordered a 5 lb. butterflied and rolled leg of lamb from my local Kroger butcher. The butcher included extra string to re-tie the roast after applying the molasses. I used the rotisserie on my Ronco oven and basted as it was turning. I wouldn't cook this for 22 minutes/lb and used 15 mins/lb and it came out just perfect, pink on the inside and done on the outside. I made the pomegranate molasses but at mark 6 on my electric rangetop. If you use a lesser setting, you'll be making it all night! It does take at least an hour even at mark 6. It's very easy and it will not be "molasses-like" until it is refridgerated. Just make sure it coats a wooden spoon very well before you allow it to cool A comment on the basting...while the roast should have a thin coating of the baked on molasses, it shouldn't have a thickness, as someone mentioned here. The molasses should actually drip off and leave behind mostly coloring. I took the molasses from the fridge about 2 hours before I began cooking the roast and maybe that's why I didn't have a thick crust-like problem. While the recipe calls for the molasses for basting, next time (and there will DEFINITELY be a next time!) I will make the syrup as well. The syrup should go well served with the cooked lamb. I served this dish for Easter dinner, along with grilled asparagus and dauphinoise potatoes and received raves! A simple desert of grilled pneapple and whipped rum-infused cream made it really special.Read more
recipe Grilled Leg of Lamb with Pomegranate Molasses
David Ronkonkoma, NY 02-24-2009
Flag

Pom Wonderful
Rated: 4 stars out of 5

Made in the oven rather than a grill and was delicious. Next time will grill it because it made quite a difficlut task to... clean it up.Read more
recipe Grilled Leg of Lamb with Pomegranate Molasses
Anonymous 05-19-2008
Flag

very tasty
Rated: 4 stars out of 5

The pomegranate molasses was very tasty and a nice addition to the lamb. Like others have stated, it took much longer for it... to become thickened.Read more
recipe Grilled Leg of Lamb with Pomegranate Molasses
Anonymous 03-17-2008
Flag

YUM
Rated: 5 stars out of 5

We had no leftovers from this. It was wonderful!