Any good recipes for lamb roast & pomegranate?

I have a boned free range leg of lamb %26amp; and an organic pomegranate %26amp; friends coming over for dinner tonight. What can I make incl sides %26amp; possibly desert.





I would love to slow roast the lamb with some kind of sweet glaze?





Also 1 friend is lactose intolerant %26amp; they all hate green beans (crazy I know) and asparagus.Any good recipes for lamb roast %26amp; pomegranate?
Grilled Leg of Lamb with Pomegranate Molasses


4 to 5-pound boneless leg of lamb, rolled and tied


1/2 cup pomegranate molasses, plus extra for serving, store-bought or recipe follows


Kosher salt and freshly ground black pepper to taste


Directions


Preheat the grill to 375 degrees F.





Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers' twine. Place the lamb over indirect heat and cook for 15 minutes, brush with the molasses again. Turn 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 130 degrees F. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired.





Pomegranate Syrup or Molasses:


4 cups pomegranate juice


1/2 cup sugar


1 tablespoon freshly squeezed lemon juice


For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.





For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.





Yield: 1 1/2 cups syrup or 1 cup molasses





Prep Time: 5 minutes





Cook Time: 50 to 70 minutes





Inactive Prep Time: 30 minutes


do roasted potatoes with herbs, corn, tomato saladAny good recipes for lamb roast %26amp; pomegranate?
Prep Time: 12 hours, 10 minutes


Cook Time: 1 hours,


Ingredients:





* 1 cup unsweetened pomegranate juice


* 1/2 cup sweet red wine


* 1 large sweet onion, cut into 1-inch chunks


* 1/2 lemon, unpeeled, seeded and chopped


* 4 cloves garlic, peeled and quartered


* 1/2 teaspoon black pepper


* 1 Tablespoon chopped fresh mint leaves


* 1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried rosemary


* 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme


* 1 Tablespoon kosher salt


* 1 (5- to 6-pound) leg of lamb, boned and butterflied





Preparation:


Place pomegranate juice, red wine, sweet onion, lemon, garlic, pepper, mint, rosemary, thyme, and salt in a heavy-duty blender. Pulse until the onion is minced. Pour into a heavy-duty zip-top bag.





Add lamb to the bag, squeeze out the air, and gently massage the marinade into the lamb. Refrigerate 12 hours or overnight.





To Roast in the Oven:


Preheat oven to 325 F. Line a 9 x 12-inch baking pan with foil.





Remove lamb from marinade and place in the pan, fat-side up. Discard marinade. Roast in the oven until internal temperature reaches 145 F., about 2 hours. Let rest 15 minutes before cutting slices against the grain.





To Cook on the Grill:


Preheat coals in grill to medium.





Wipe the lamb of excess marinade. Grill, turning occasionally, until internal temperature of lamb reaches 145 F. Let rest 15 minutes before carving slices against the grain.





Yield: 6 to 8 servings