Pierna de Cordero a la Parrilla con Melaza de Granada

Ingredients

• 4 cups pomegranate juice
• 1/2 cup sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 (4- to 5-pound) boneless leg of lamb
• 1/2 cup pomegranate molasses, plus extra for serving
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. 1

   --- Pomegranate Molasses ---

2. 2

   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. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely.

3. 3

   --- Grilled Leg of Lamb with Pomegranate Molasses ---

4. 4

   Heat grill to 375ºF.

5. 5

   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.

6. 6

   Place the lamb over indirect heat and cook for 15 minutes, then brush with the molasses again. Rotate 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times until the lamb reaches an internal temperature of 130ºF, or a total cooking time of approximately 1 hour. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses, if desired.