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1
Preheat the grill to 375 degrees F.
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2
Unroll the lamb and brush on all sides with the molasses.
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3
Season on all sides with salt and pepper.
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4
Roll the lamb up and secure with butchers' twine.
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5
Place the lamb over indirect heat and cook for 15 minutes, brush with the molasses again.
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6
Turn 1/4 turn and cook for another 15 minutes.
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7
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.
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8
Serve with additional molasses if desired.
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9
For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
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10
Cook, stirring occasionally, until the sugar has completely dissolved.
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11
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.
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12
It should be the consistency of syrup.
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13
Remove from the heat and allow to cool in the saucepan for 30 minutes.
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14
Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
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15
For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
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16
Cook, stirring occasionally, until the sugar has completely dissolved.
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17
Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes.
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18
It should be the consistency of thick syrup.
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19
Remove from the heat and allow to cool in the saucepan for 30 minutes.
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20
Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
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21
Yield: 1 1/2 cups syrup or 1 cup molasses
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22
Inactive Prep Time: 30 minutes
