Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Georgian Pomegranate Marinated Grilled Lamb

1 3/4 lb Boneless leg of lamb

For the marinade:
2 c Fresh pomegranate juice (or 1 c Pomegranate syrup)
1 sm Onion, grated
2 Cloves garlic, minced
1/4 c Extra virgin olive oil
Freshly ground black pepper
1/4 c Chopped fresh cilantro, Plus 1/4 c For garnish
1 Bay leaf, crushed
1 ts Ground coriander
Freshly ground black pepper
Lemon wedges for serving

Serves 4

Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew. (Leave a little fat intact.)

Prepare the marinade. To juice a fresh pomegranate, cut it in half and press it on a citrus reamer. Strain juice into a large non-reactive bowl. Stir in the remaining marinade ingredients. Add the lamb and marinate for at least 4 hours, preferably overnight.

Thread lamb onto skewers and season with salt and pepper. Build the fire and let it die down to embers. Oil the grill. Rake a 1-inch layer of glowing coals beneath it. Generously season the kebabs with salt; grill, basting with any excess marinade, until the lamb is cooked to taste, 4 to 6 minutes per side. Transfer the kebabs to a platter, sprinkle with the remaining cilantro and serve with lemon wedges.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.