Name: Pomegranate-Glazed Roast Bone-In Leg of Lamb
Total time: PLACEHOLDER
Ingredients: 1 (6- to 8-pound) semi-boneless leg of lamb , trimmed; 1 tablespoon vegetable oil; Kosher salt and pepper; 2 cups pomegranate juice; ⅓ cup sugar; 3 sprigs fresh thyme

Why This Recipe Works

When properly cooked, this hefty cut sports a browned, crusty exterior and juicy, ultrarich meat. Because of its large, awkward shape, stovetop searing isn't an option for this cut, but we found that we got great results using a combination of a low-and-slow roasting technique plus an “oven sear,” where we started the lamb in a 250-degree oven before cranking up the heat to 450 degrees for the last 20 minutes so we got exceptionally tender meat as well as a beautifully browned, crisp crust. Adding water to the roasting pan during the high-heat finish helped prevent the pan drippings from burning and smoking out the kitchen. To flavor the lamb, we used a simple Middle Eastern–inspired pomegranate glaze, which we brushed on the meat twice during cooking and a final time before serving for a perfectly lacquered roast.

Before You Begin

This recipe actually uses a semi-boneless leg of lamb, which is what you most commonly find at the market; if, by chance, the leg has the full bone, have the butcher remove the hipbone and aitchbone for you. We prefer the subtler flavor and larger size of lamb labeled “domestic” or “American,” but you may substitute lamb imported from New Zealand or Australia. We prefer this roast cooked to medium-rare.

Instructions

for the lamb

Pat roast dry with paper towels, rub with oil, and season with salt and pepper. Cover roast with plastic wrap and let sit at room temperature for at least 1 hour or up to 2 hours.

for the pomegranate glaze

Meanwhile, simmer pomegranate juice, sugar, and thyme sprigs together in small saucepan over medium heat until thickened and mixture measures about ½ cup, about 20 minutes. Discard thyme sprigs. Measure out and reserve half of glaze for serving.

Adjust oven rack to lowest position and heat oven to 250 degrees. Set wire rack inside aluminum foil–lined rimmed baking sheet. Transfer roast to prepared rack, fat side up, and brush with about half of remaining glaze. Roast until meat registers 100 degrees, about 1¾ hours.

Brush roast with remaining glaze and pour ¼ cup water into sheet. Increase oven temperature to 450 degrees and roast until lamb registers 125 degrees (for medium-rare), about 20 minutes.

Transfer roast to carving board and brush with half of glaze reserved for serving. Let rest for 30 minutes. Brush with remaining glaze reserved for serving and carve roast. Serve.