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Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.

Source: Martha Stewart Living, February 2012
Total Time Prep Servings



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How would you rate this recipe?
  • ashraf12345
    25 SEP, 2014
  • pamelan
    24 FEB, 2014
    Made this for Sunday evening supper with friends, it was fabulous! Flavors were wonderful and the perfect compliment to the lamb.
  • Floribunda
    17 FEB, 2014
    A fabulous, quick + easy preparation for Lamb! For newer cooks, trust and follow the instructions; 6 minutes is the perfect time for searing the lamb to a nice golden brown at a medium-high heat setting. The lamb turned out medium which was fine. For rare lamb, reduce the oven time by 4 minutes. I served mine on a bed of mixed greens and sliced pan-fried Polenta, all drizzled with the glaze to which I added 1/4c. HP Sauce, 3tbs ginger chutney + 2 tbsp. corn syrup. Delicious! *****

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