It’s not every day you arrive home to a box of lamb.  Ground lamb, rib roast,  and boneless leg, the three cuts were nicely packed and kept cold by bags of ice inside the styrofoam box.  I stacked the ground lam and rib roast in the freezer and stared at the boneless leg of lamb.  The gift arrived from Superior Farms to promote their Supper Club facebook group. Have you liked it yet?

I decided to skip the traditional rosemary that so often adorns the lamb, and instead, opened a bottle of pomegranate molasses – the fantastic, dark ruby-red liquid with both sweet and sour tones.  I married the molasses with olive oil and garlic and appropriately called the recipe Pomegranate Molasses Roasted Leg of Lamb.  Do you think it’s worth $500 photo contest prize? … I hope so!

Are you curious about the colorful rice dish pictured along the lamb?  I will be posting the recipe for the Jasmine Rice Pilaf with Dried Apricots, Prunes and Toasted Walnuts later this week, so be sure to come back!

And now we are ready to roast some lamb!  Let me just say that this recipe got rave reviews from both my mom and the Artist.  I would like to thank both of them for their patience while I cooked, photographed, stressed, and then served.  And many thanks to Superior Farms for the lamb, I look forward to cooking more delicious lamb-y meals in the future.

Pomegranate Molasses Roasted Leg of Lamb


1 boneless leg of lamb

1/4 cup pomegranate molasses

1/4 cup olive oil

6-8 garlic cloves, chopped


coarsely ground black pepper


1.  Marinate the leg of lamb in pomegranate molasses, olive oil, garlic, salt and pepper.  If you have time, marinate over night, in a large ziploc bag, in the refrigerator.  Be sure to massage and flip the bag from time to time to allow the lamb to marinate evenly.  If short on time, marinate the lamb for at least one hour.

2.  Preheat oven to 375 degrees and heat a cast iron skillet over medium high heat.

3.  Remove the lamb from the marinade and sear fat side down in the cast iron skillet for 5 minutes.

4.  Flip the lamb and roast in the oven for 15-20 minutes until it is cooked to your desired doneness.

5.  Remove the lamb from the oven and rest on the cutting board for at least 15 minutes to allow the juices inside the lamb to redistribute.

6.  Slice the lamb against the grain into slices.

7.  Serve the lamb with your side of choice, or check back this week for a  Jasmine Rice Pilaf with Dried Apricots, Prunes and Toasted Walnuts recipe.  And don’t forget a glass of red wine.

One of the best parts of this lamb was the crisp skin, coated in the sweet and sour pomegranate molasses.  The lamb itself was buttery and tender.  I’m excited to have it as leftovers for lunch.

Hope you try this recipe along with many products from Superior Farms.

Back to the blog