Yummy Lamb Roast with Garlic, Mint and Pomegranate

Leg of lamb roast. Whether you are celebrating Easter or Passover you will love serving this gorgeous leg of lamb. This recipe works well for 4-6 pound boneless leg. The recipe is easy and pomegranate juice gives this lamb a sweet and tangy flavor. I have been making this lamb recipe for years and hope you will enjoy it too.
Ingredients:
4-6 pound leg of lamb
2 teaspoons of coarse salt
2 teaspoons of pepper

Marinade:
2 tablespoons of chopped fresh rosemary
1 tablespoon of chopped fresh mint
1 large clove of minced garlic
¼ cup of olive oil
½ cup of pomegranate juice

Method:
Pat dry the meat. Rub it with salt and pepper and set aside.
Mix all marinade ingredients.

In the bag that the lamb came in from the store, place the lamb, and pour in the marinade.
Close tightly and refrigerate for 4-6 hours.
Preheat the oven to 450F/232C.
Place the lamb on a roasting pan fat side up and pour remainder of the marinade over it.
Place the pan in the oven and immediately lower the baking temperature to 350F/175F.
For Medium donness bake it until an instant-read thermometer inserted into the thickest part of meat without touching bone (if there is a bone) will register 145F/63C.
Take it out, cover it and let it rest for at least 15 minutes. Enjoy!