I wrote:

> I had been thinking of an simplified fesenjan (because of the leftover
> conundrum), i.e., cooking the lamb with bay leaves, lots of onions,
> ground pecans (Lin's allergic to walnuts), and reduced pomegranate
> juice. I think that's what I'll do. Thanks!

That's what I did: reduced a half gallon of pomegranate juice to about a
cup and allowed it to cool. While it was reducing, I combined pecans,
cumin, chopped onions, chopped garlic, and some turmeric in the food
processor. When the pomegranate juice was cool, I added to the food
processor mixture and processed to a mostly-smooth slurry.

The ten-pound leg of lamb went into a turkey-sized roasting bag and the
slurry was added along with some bay leaves. The excess air was forced
out, the bag was sealed, rolled around, and massaged to get the
flavoring liquid into every crevice of the lamb, then the bag was put
onto a sheet pan and and into a 250°F oven for seven-and-a-half hours.
It was fantastic.

Bob