Name: Pomegranate Glazed Leg of Lamb
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 4 h
Cuisine: Middle Eastern
Ingredients: 1/4 cup kosher salt; 2 tablespoons granulated sugar or honey; 1 teaspoon fennel seeds; 1 teaspoon black peppercorns; 1 teaspoon allspice berries; 1 head garlic, sliced in half crosswise; 2 quarts tepid water; 1 tablespoon butter; 1 tablespoon extra virgin olive oil; 1 boneless leg of lamb, tied (5 to 7 pounds); 1/4 cup pomegranate molasses

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This pomegranate glazed leg of lamb is a stunning centerpiece dish with deep, aromatic flavor and a glossy sweet-tart finish. A short, flavorful marinade seasons the meat all the way through, while the pomegranate molasses glaze added near the end of roasting gives the lamb a beautiful sheen and irresistible balance of richness and brightness. Perfect for special occasions or celebratory gatherings, this dish is impressive yet approachable.

Why You’ll Love This Recipe

This recipe delivers restaurant-quality results at home with straightforward steps. The marinade enhances the natural tenderness of the lamb without overpowering it, while the glaze adds complexity and visual appeal. It’s ideal for holidays, family dinners, or anytime you want a memorable main course that can be prepared mostly in advance and finished just before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the marinade
1/4 cup kosher salt
2 tablespoons granulated sugar or honey
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 teaspoon allspice berries
1 head garlic, sliced in half crosswise
2 quarts water, tepid

For the lamb
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 boneless leg of lamb, tied, 5 to 7 pounds
1/4 cup pomegranate molasses

Directions

In a large bowl or saucepan, combine the kosher salt, sugar or honey, fennel seeds, black peppercorns, allspice berries, and garlic. Add the tepid water and stir until the salt and sugar are fully dissolved, about 5 minutes.

Submerge the leg of lamb in the marinade, ensuring it is fully covered. Refrigerate and marinate for 2 to 3 hours.

Preheat the oven to 375°F and position a rack in the lower third of the oven. Remove the lamb from the marinade and pat it dry thoroughly with paper towels, brushing off any spices clinging to the surface.

Heat the butter and olive oil in an oven-safe, low-sided roasting or sauté pan over medium-high heat until very hot. Sear the lamb on all sides until deeply golden and caramelized, about 4 minutes per side.

Transfer the pan to the oven and roast until an internal thermometer reads about 110°F at the center. Remove the pan from the oven and brush the lamb generously with pomegranate molasses.

Return the lamb to the oven and continue roasting until the internal temperature reaches 125–130°F for medium-rare. Remove from the oven and brush again with pomegranate molasses.

Let the lamb rest for at least 20 to 30 minutes before slicing. Remove and discard the kitchen string, then slice and serve warm or at room temperature.

Servings and timing

Servings: 8 to 10 people

Preparation time: 20 minutes
Marinating time: 2 to 3 hours
Cooking time: 60 to 75 minutes
Resting time: 20 to 30 minutes
Total time: Approximately 3½ to 4½ hours

Variations

For a deeper herbal note, add fresh rosemary or thyme sprigs to the marinade.
For a sweeter glaze, mix the pomegranate molasses with 1 tablespoon honey before brushing.
For medium doneness, roast the lamb until the internal temperature reaches 135–140°F.
For a spiced profile, add a cinnamon stick or a few cloves to the marinade.

Storage/Reheating

Store leftover lamb in an airtight container in the refrigerator for up to 3 days. To reheat, wrap slices loosely in foil and warm in a 300°F oven until heated through. Avoid microwaving, as it can dry out the meat. Leftovers are also excellent served cold in sandwiches or salads.

FAQs

What is pomegranate molasses?

Pomegranate molasses is a thick, tangy syrup made from reduced pomegranate juice. It adds sweet-tart depth to savory dishes.

Can I marinate the lamb overnight?

It’s best to limit marinating to 2–3 hours, as the salt can overly cure the meat if left too long.

Do I need to sear the lamb before roasting?

Yes, searing develops flavor and color, creating a rich crust that enhances the final dish.

Can I use a bone-in leg of lamb?

Yes, but cooking time will increase slightly. Use a thermometer to ensure proper doneness.

What internal temperature is best for lamb?

125–130°F for medium-rare, 135–140°F for medium.

Can I prepare this dish ahead of time?

You can marinate and sear the lamb ahead, then roast and glaze it closer to serving time.

What should I serve with this lamb?

It pairs well with roasted vegetables, rice pilaf, potatoes, or a fresh green salad.

Can I substitute the pomegranate molasses?

There is no perfect substitute, but a reduced mixture of pomegranate juice and a little sugar can work in a pinch.

Why rest the lamb before slicing?

Resting allows the juices to redistribute, keeping the meat moist and tender.

Can this recipe be doubled?

Yes, but roast each leg separately to ensure even cooking.

Conclusion

Pomegranate glazed leg of lamb is a show-stopping dish that combines tradition, elegance, and bold flavor. With its aromatic marinade, beautifully caramelized exterior, and glossy pomegranate finish, this recipe is sure to become a favorite for celebrations and special meals alike. It’s a timeless preparation that delivers both visual impact and unforgettable taste.