Butterflied Leg of Lamb with Pomegranate Molasses Marinade


A sweet, unique way to prepare lamb leg.


Cathy Taylor of Waterloo

10 Servings
Preparation time
5 minutes
Cooking time
40 minutes
Total time
45 minutes
1 lamb leg (butterflied)
4 tablespoons oregano (fresh, chopped)
2 tablespoons rosemary (fresh, shopped)
1⁄3 cup pomegranate molasses
2 tablespoons dijon mustard
2 tablespoons honey
1 tablespoon sea salt
  black pepper (to taste)
1⁄2 cup olive oil
  1. Mix everything except the leg of lamb and olive oil in a blender until fairly smooth. Slowly add olive oil while processing until blended
  2. Make small slits in lamb (all over) with a small knife
  3. Marinade lamb with blended ingredients for about 24 hours (overnight) in fridge
  4. Grill at medium-hot for 20—25 minutes, or until the internal temperature is 125˚F (about 53˚C)
  5. Tent with foil and let rest for 15 minutes (the internal temperature should rise to about 135˚F or about 58˚C)
  6. Slice and serve on a large platter