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Lamb with Pomegranate Glazed Onions
1 tlbsp. ground cumin 
1 tlbsp. cumin seeds 
1 tlbsp. dried thyme 
1 tsp. dried savory 
1 tlbsp. ground coriander 
1 tlbsp. coarsely crushed coriander seeds 
1 boneless leg of lamb, about 2 1/2 lbs. 
Salt and freshly milled pepper 
1 tsp. brown sugar 
1/4 cup raspberry or fruit vinegar 
1/2 cup pomegranate seeds 
Combine the ground cumin, cumin seeds, thyme, savory, ground coriander, and crushed coriander seeds in a small bowl. Press the spice mixture on all sides of the lamb. Cover with plastic wrap and refrigerate for at least 2 hours or overnight Preheat the oven the 350F. Liberally season the spice-crusted lamb with salt and pepper. Place the lamb, fat side up, on a rack in a roasting pan on the middle shelf of the oven. Lower the heat to 325F and bake for 28 to 30 minutes per pound, or until a meat thermometer reads 150F for rare. Add the onions to the pan for the final 30 minutes. Remove the meat from the roasting pan and allow to rest for 10 minutes before carving. While the meat is resting, place the roasting pan with the onions on a stovetop burner over high heat. Sprinkle the onions with the brown sugar, the vinegar, and 3 tlbsp. of the pomegranate seeds. Cook until the vinegar is reduced by half, about 2 minutes. Season to taste with salt and pepper. Slice the lamb and arrange it on a serving platter surrounded by the glazed onions. Garnish with the remaining 5 tlbsp. pomegranate seeds.

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