Pomegranate Leg of Lamb

Perfect for a holiday or special occasion dinner, this leg of lamb recipe pairs exceptionally well with our Dragon’s Tooth and O.K.D. red blends.


  • 1 leg of lamb, butterflied
  • 1 cup pomegranate juice, unsweetened
  • 1/2 cup red wine
  • 2 large onions
  • 1 whole lemon
  • 3 cloves garlic
  • 1 tsp black pepper
  • 1 Tbsp basil leaves
  • 1 tsp flake salt or sea salt
  • pomegranate seeds and mint leaves to garnish


  • 1Combine pomegranate juice, red wine, onions, lemon, garlic, black pepper, basil leaves, and salt into a blender and purée.
  • 2Rub this marinade well into the meat and pour the remaining marinade over the meat in a shallow glass or enameled pan. Cover and let lamb marinate in refrigerator overnight.
  • 3Heat grill to medium-high heat or preheat oven to 375F. Wipe off excess marinade and grill or bake until an internal temperature of 145F for medium-rare meat. Let rest 5-10 minutes before carving.
  • 4Arrange lamb on your favorite platter and garnish with mint and pomegranate seeds. Serve with polenta and your favorite spring vegetables. Enjoy!

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