Categories: lamb
Ingredients
- 2 teaspoons olive oil
- 1 (1-pound) boneless leg of lamb, trimmed
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 3/4 cup chopped onion
- 2 garlic cloves, crushed
- 1/3 cup red wine
- 1 1/2 cups fat-free, lower-sodium chicken broth, divided
- 1/4 cup pomegranate juice
- 2 teaspoons sugar
- 2 teaspoons all-purpose flour
Directions
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Preheat oven to 375°.
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Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 teaspoon salt and pepper; add lamb to pan. Sauté 10 minutes, turning to brown on all sides. Place pan in oven; bake at 375° for 15 minutes or until a thermometer inserted in thickest portion registers 130°. Remove lamb from pan; let stand 10 minutes.
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Place pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes, stirring occasionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally. Combine remaining 1/2 cup broth and flour, stirring until smooth. Add flour mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Strain mixture through a fine-mesh sieve; discard solids. Serve sauce with lamb.