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Basturma (Georgian Pomegranate Grilled Lamb)

1 3/4 lb Boneless leg of lamb


For The Marinade
2 c Fresh pomegranate juice
1 sm Onion; grated
2 Cloves garlic; minced
1/4 c Extra virgin olive oil
1/4 c Fresh cilantro; chopped
1 Bay leaf; crushed
1 ts Ground coriander
Freshly ground black pepper
Salt
Lemon wedges for serving


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.


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