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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
chill:
2 hrs
roast:
25 mins
stand:
10 mins
total:
3 hrs
Servings:
4
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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.

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  • 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.

  • 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.

  • 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; fat 10g; cholesterol 56mg; saturated fat 3g; carbohydrates 11g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 18g; vitamin a 194.4IU; vitamin c 25.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.5mg; vitamin b6 0.2mg; folate 32.3mcg; vitamin b12 1.4mcg; sodium 81mg; potassium 311mg; calcium 40.4mg; iron 2.2mg.
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