Potassium-loaded pomegranate teams with vitamin-C-rich oranges to make a healthy side dish for this lamb roast.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For compote, peel, seed, and section the oranges over a small bowl to catch juice. Reserve 2 tablespoons of the juice in bowl. Whisk mint, vinegar, and jelly into reserved juice. Stir in orange sections, cucumber, and pomegranate seeds. Cover and chill for up to 2 hours.

    Advertisement
Instructions Checklist
  • Trim fat from meat. Place meat between 2 pieces of plastic wrap. Working from the center to the edges, use the flat side of a meat mallet to pound meat to 1/2-inch thickness. Remove plastic wrap. Rub garlic over meat; sprinkle with parsley, salt, and black pepper. Starting from a long side, roll up meat into a spiral. Tie with 100-percent-cotton string at 1-1/2-inch intervals. Lightly sprinkle with salt and pepper.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a large ovenproof skillet cook meat in hot oil until brown on all sides. Insert an oven-going meat thermometer into center of meat. Roast in a 400° degree oven for 25 to 30 minutes or until meat thermometer registers 155 degrees for medium doneness. Remove meat from oven.

Instructions Checklist
  • Cover meat with foil and let stand for 10 minutes. The temperature of the meat after standing should be 160 degrees F. To serve, cut meat into 1/2-inch slices. Serve meat with compote. Makes 4 servings.

Nutrition Facts

204 calories; 10 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 56 mg cholesterol; 81 mg sodium. 311 mg potassium; 11 g carbohydrates; 1 g fiber; 7 g sugar; 18 g protein; 0 RE vitamin a; 194 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 40 mg calcium; 2 mg iron;

Reviews