Greek Cranberry Pomegranate Marinated Roast Leg of Lamb

Greek Cranberry Pomegranate Lamb


  • 1 (3 pound) butterflied leg of lamb
  • 2 tablespoons lemon juice
  • 1 tablespoon dried oregano, preferably Greek oregano
  • 6 garlic cloves, minced
  • Salt and pepper
  • 2 cups Ocean Spray® 100% Cranberry & Pomegranate Juice
  • 2 tablespoons olive oil


  1. Unroll lamb and trim any excess fat. Make 1-inch slits with knife all over lamb.
  2. Combine lemon juice, oregano, garlic, salt and pepper in a small bowl and rub over all sides of lamb and into slits.
  3. Place lamb in resealable plastic bag; add cranberry-pomegranate juice and place in 13 x 9-inch pan. Refrigerate for 4 to 24 hours, turning occasionally.
  4. When ready to bake, heat oven to 450 degrees F. Line rimmed baking sheet with foil; place a wire rack over pan. Spray rack and pan with cooking spray. Remove lamb from marinade; discard marinade. Blot lamb dry with paper towel; brush with olive oil. Place on wire rack.
  5. Bake for 20 to 30 minutes or until internal thermometer reaches 132 degrees F for medium rare in the thickest part.

Yield: 6 servings

Recipe and photo used with permission from: Ocean Spray