Assyrian Grilled Leg of Lamb with Pomegranate Sauce

Name: Assyrian Grilled Leg of Lamb with Pomegranate Sauce
Yield: Serves 10
Cuisine: Iraq
Ingredients: seeds of one medium pomegranate; 1 cup olive oil; 4 garlic cloves, chopped; 32 oz. pomegranate juice (available in health food section); 3 whole Spanish onions, sliced; 1 teaspoon marjoram; 2 teaspoons fresh rosemary, if possible (if not then used 1 tablespoon dried rosemary); 2 teaspoons fresh rosemary, if possible (if not then used 1 tablespoon dried rosemary); 2 lemons, juiced; 2 teaspoons salt; 1 teaspoon coarse grind black pepper; 1 teaspoon summer savory; 1 teaspoon oregano; 1 tablespoon fresh rosemary, or ½ tablespoon dried; 1 tablespoon fresh rosemary, or ½ tablespoon dried; 1 tablespoon brown sugar; 2 tablespoons butter; 14 pound leg of lamb, butterflied

Preparation info

Serves
10

Difficulty
Medium

Appears in

The Ultimate Guide to Grilling

By Rick Browne

Published 2011

About

Ingredients

14 pound leg of lamb, butterflied

Asia
Iraq
Assyria
Main course
Gluten-free

Method

Combine all marinade ingredients in a large glass, enamel, stainless, or plastic container and whip with a whisk until completely mixed. Pour marinade into a large plastic bag (a garbage bag does fine) and put this inside another similar bag. Add the lamb, turning it to make sure it is coated on all sides.

Marinate for TWO TO THREE DAYS in refrigerator. No kidding, 2-3 days! It’s well w