Pomegranate Balsamic Lamb Roast

Total Time: 7 hrs Preparation Time: 30 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 6
• 6 slices bacon
• 1 teaspoon olive oil
• 1 1/2 lbs baby potatoes
• 3 lbs lamb loin roast
• salt and pepper
• 1 leek, cleaned and sliced
• 2 carrots, diced
• 3 celery ribs, diced
• 2 cups ham stock or 2 cups chicken stock
• 1 1/2 cups pomegranate juice, divided
• 1 tablespoon orange marmalade
• 1 teaspoon herbes de provence
• 2 tablespoons balsamic vinegar

Recipe

• 1 in a wide skillet, cook bacon in olive oil until crisp, crumble bacon and set aside.
• 2 salt and pepper lamb loin to taste, and brown on all sides.
• 3 place potatoes in bottom of crock pot, place lamb loin on top.
• 4 cook leeks, carrots, and celery in remaining bacon fat and olive oil, add to crock pot.
• 5 deglaze pan with stock and 1 cup pomegranate juice, bring to a boil, and add to crock pot.
• 6 sprinkle herbs and bacon on top of lamb loins, cook on low about 6 hours.
• 7 remove lamb loins and potatoes from crock pot, set aside and keep warm.
• 8 move 2 cups of cooking liquid to a wide skillet, add remaining pomegranate juice, balsamic vinegar, and marmalade. reduce liquid to about 1 cup.
• 9 slice lamb loin, drizzle with pan sauce, serve with potatoes and maybe a nice spinach salad. enjoy!