In a large baking dish, combine oil, rosemary, mint, garlic and 1/2 cup of the pomegranate juice.

Season all sides of the lamb with salt and pepper, then add lamb to the dish.

Cover tightly and refrigerate for 2 to 6 hours, turning halfway through.

Preheat the oven to 450°F. Place lamb, fat side up, in a large roasting pan.

Pour any excess marinade over the top and sides.

Place lamb in the oven and immediately reduce heat to 350°F.

Roast until done to your liking, 1 1/4 to 1 1/2 hours more for medium (an instant-read thermometer inserted into the thickest part of meat without touching bone will register 145°F).

Transfer lamb to a platter and tent with foil; let rest 15 minutes.

Meanwhile, spoon off and discard fat from pan juices.

Add wine, 1/2 cup water and remaining 1/2 cup pomegranate juice to the roasting pan.

Place the pan on the stovetop over medium heat (over 2 burners if possible).

Bring to a boil, scraping any browned bits off the bottom of the pan.

Add any accumulated lamb juices from the platter and cook down until reduced by 1/4, then keep warm.

Cut lamb into thin slices and serve with warm sauce drizzled over the top.