Grilled Leg of Lamb with Pomegranate Molasses

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We had no leftovers from this. It was wonderful!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipie was easy to follow and the results were very good. I have grown up eating lamb with mint and was looking for a new way to fix it. I made this recipie for easter and everyone ate it, even the people that clam they don't like lamb

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutly delicious! Easy to prepare and incredibly jucy and tender! AB has nailed Good Eats once again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I may have overdone the basting, because when the lamb was done after about 75 minutes of cooking, there was a hard, candy-like shell of molasses on the lamb. It had a good flavor, but it tended to stick to the teeth. The lamb itself was wonderful. I will definitely make this again, but I will go easier on basting the exterior. Starting with room-temperature lamb would probably help too, as it would finish cooking faster.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Adapted this into kebabs: still used leg meat, but cut into chunks. I also changed the marinade by adding some pomegranate vinegar, red wine, and salt and pepper to the pomegranate molasses. The end result was amazing! A very interesting flavor that complemented the lamb nicely. Rave reviews from guests.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We really liked the flavor of the pom molasses on the lamb. My favorite bits were where the pomegranate glaze got a bit charred on the grill and made a yummy crust for the meat. My pomegranate concoction took longer than 70 minutes to turn to a syrupy consistency, but maybe I just don't know what medium low heat really is. The lamb I had was about 2 1/2 lb with the bone in, which was all I could find, so I expected the cooking time to be less, but it still took about the same amount of time to reach 130 degrees (which in the center, was a little too rare for me. Overall, we liked the flavors, but this recipe is time-consuming, so we will probably not have it often. Oh, and I put the leftover meat in the remaining pom molasses and we had leftovers on pita bread a few nights later. I think I liked it even better the second night because I hadn't just spent three hours on it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've cooked leg of lamb many times and it's ok. Some people really like it and some say it's "ok". It's never been a "killer recipe" for me. Many people just don't like lamb. I made this on the grill exactly as written. I made the pom molasses (which I served as a side on small baget bread--frenched toasted. I also served this with procuito wrapped asparagus and I plated everything drizzled with a Pom syrup I reserved when I made the molasses (just pull 1/4 of it off after 30 mins. The end result was fantastic. Alton, you are King of spawning new ideas.