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How to make Viva's Roasted Leg of Lamb
01 Start by stirring together pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin in a Bowl.
02 Then, arrange the butterflied leg of lamb onto a work surface with the fatty side facing down and cut deep slashes into the fleshy ends.
03 Flip the lamb and cut 10-20 shallow slashes across the surface of the fat. Spread ¾ of the pomegranate molasses mixture onto the meat-side of the lamb to coat completely, fold, and place in a Bowl.
04 Cover with plastic wrap and refrigerate 8 hours to overnight
05 Preheat oven to 350 degrees F (175 degrees C) and place a roasting rack in the bottom of a Roasting Pan.
06 Remove lamb from marinade, tie with Kitchen Twine in four spots along the length of the roast, and season with salt. Transfer to the Roasting Pan and pour in water to cover the bottom.
07 Roast in the preheated oven until hot and slightly pink in the center, about 1 ¾ hours.
08 An Instant-Read Thermometer inserted into the center should to read at least 135 degrees F (57 degrees C). Let rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.
09 Bon Appétit! (Note: The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.)
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