Grilled Leg of Lamb with Pomegranate Molasses

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Try Claire Robinson's shallot cherry sauce. It is delicious. This pomegranate molasses sauce was bitter and tasteless.

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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.

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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.

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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.

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Awesome!!!

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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.

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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!

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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!

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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!

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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.