Best 20 Pomegranate Lamb Recipes

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**Unveil the Culinary Symphony of Pomegranate Lamb and Its Accompaniments:**

Embark on a tantalizing journey with our curated collection of pomegranate lamb recipes, where succulent lamb meets the vibrant and tangy notes of pomegranate. Discover the harmonious blend of flavors in our Pomegranate Lamb Shanks, where tender lamb shanks are braised in a luscious pomegranate sauce, exuding an enticing aroma that captivates the senses. Experience the delightful fusion of sweet and savory in our Grilled Pomegranate Lamb Chops, where succulent lamb chops are marinated in a delectable pomegranate marinade, resulting in a juicy and flavorful explosion with every bite. Indulge in the rustic charm of our Slow-Cooker Pomegranate Lamb Stew, where tender lamb and aromatic vegetables simmer together in a rich pomegranate-infused broth, creating a comforting and heartwarming dish perfect for chilly evenings. Complement your pomegranate lamb creations with our selection of accompaniments, including a refreshing Pomegranate and Mint Salad, a zesty Pomegranate-Tahini Dressing, and a fragrant Pomegranate Rice Pilaf. These recipes are meticulously crafted to elevate your culinary experience, offering a symphony of flavors that will leave you craving for more.

Here are our top 20 tried and tested recipes!

LAMB BRAISED IN POMEGRANATE



Lamb Braised in Pomegranate image

This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I've tasted in a long time.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h45m

Yield 6

Number Of Ingredients 16

3 pounds lamb shoulder blade chops
salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1 onion, sliced
1 pinch salt
4 cloves garlic, sliced
2 cups pomegranate juice
⅓ cup aged balsamic vinegar
¼ teaspoon dried rosemary
8 fresh mint leaves
¼ teaspoon red pepper flakes
1 tablespoon honey, or more to taste
salt and ground black pepper to taste
2 tablespoons pomegranate seeds
1 tablespoon sliced fresh mint leaves
1 tablespoon pumpkin seeds

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.
  • Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
  • Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
  • Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
  • Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.
  • Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
  • Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 23.3 g, Cholesterol 134.5 mg, Fat 34.1 g, Fiber 0.8 g, Protein 34.9 g, SaturatedFat 13.7 g, Sodium 190.2 mg, Sugar 18.3 g

POMEGRANATE LAMB



Pomegranate Lamb image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 15

Salt and pepper, to taste
8 lamb rib chops, totally trimmed
1 tablespoon rosemary leaves
4 tablespoons pomegranate molasses
4 cloves garlic, thinly sliced
2 bay leaves, broken
1/3 cup virgin olive oil
Garnish: fresh pomegranate seeds, optional
1/2 plus 1/2 tablespoon butter
1 tablespoon olive oil
4 shallots, peeled and chopped fine
4 cloves of garlic, peeled and chopped fine
1 cup pomegranate juice
2 tablespoons red wine vinegar
3 cups rich lamb or chicken stock

Steps:

  • Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.;
  • Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops.
  • Heat a grill or grill pan to fairly high heat.
  • Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side.
  • Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.

EASY LAMB TAGINE WITH POMEGRANATE



Easy Lamb Tagine with Pomegranate image

Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower "Couscous" with Dried Fruit and Almonds or any traditional couscous or rice dish.

Provided by Rhoda Boone

Categories     New Year's Eve     Dinner     Lamb     Pomegranate     Pomegranate Juice     Coriander     Cumin     Mint     Cilantro     Braise     Stew     Wheat/Gluten-Free

Yield 6-8 servings

Number Of Ingredients 15

2 cups low-sodium chicken broth
1 cup pomegranate juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1 3/4 teaspoons kosher salt, plus more
3/4 teaspoon freshly ground black pepper, plus more
4 pounds boneless lamb shoulder, trimmed, cut into 1" cubes
1 medium onion, grated
3 garlic cloves, finely chopped
2 tablespoons parsley or cilantro leaves, coarsely chopped
2 tablespoons pomegranate arils
1 tablespoon mint leaves, coarsely chopped

Steps:

  • Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 tsp. salt, and 3/4 tsp. pepper. Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours. Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more; taste and adjust seasonings.
  • Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint.
  • Do Ahead
  • Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.

PEAR AND POMEGRANATE LAMB TAGINE



Pear and Pomegranate Lamb Tagine image

Pomegranate, pear and orange go together so well that I decided to use them to prepare a Middle Eastern-themed tagine with lamb. This tastes delicious served over couscous, polenta or cauliflower mashed with feta cheese. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 13

2-1/2 pounds lamb shanks
2 large pears, finely chopped
3 cups thinly sliced shallots
1/2 cup orange juice, divided
1/2 cup pomegranate juice, divided
1 tablespoon honey
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cardamom
1/4 cup pomegranate seeds
1/4 cup minced fresh parsley
Cooked couscous, optional

Steps:

  • Place lamb in a 5- or 6-qt. oval slow cooker. Add pears and shallots. Combine 1/4 cup orange juice, 1/4 cup pomegranate juice, honey and seasonings; add to slow cooker., Cook, covered, on low for until meat is tender, 6-8 hours. Remove lamb to a rimmed serving platter; keep warm. Stir remaining orange and pomegranate juices into cooking liquid; pour over lamb. Sprinkle with pomegranate seeds and parsley. If desired, serve over couscous.

Nutrition Facts : Calories 438 calories, Fat 13g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 680mg sodium, Carbohydrate 52g carbohydrate (28g sugars, Fiber 5g fiber), Protein 31g protein.

GRILLED LAMB CHOPS WITH POMEGRANATE-PORT REDUCTION



Grilled Lamb Chops with Pomegranate-Port Reduction image

Marinated lamb chops get grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!

Provided by WannaBeChef

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h10m

Yield 4

Number Of Ingredients 8

1 lemon, zested and juiced
2 tablespoons chopped fresh oregano
2 cloves garlic, minced
salt and black pepper to taste
8 (3 ounce) lamb chops
½ cup fresh unsweetened pomegranate juice
1 cup port wine
2 tablespoons pomegranate seeds

Steps:

  • Whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Set aside to marinate.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. Reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. Stir in the pomegranate seeds and set aside.
  • Remove the lamb from the marinade, and shake off excess. Discard the remaining marinade. Cook the chops on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, about 4 minutes per side for medium rare. Serve the chops drizzled with the pomegranate-port reduction.

Nutrition Facts : Calories 396.3 calories, Carbohydrate 10.2 g, Cholesterol 100.8 mg, Fat 23.4 g, Fiber 1.3 g, Protein 25.9 g, SaturatedFat 9.9 g, Sodium 82.9 mg, Sugar 4.7 g

STUFFED ONIONS WITH SPICED LAMB AND POMEGRANATE



Stuffed Onions with Spiced Lamb and Pomegranate image

Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.

Provided by Ori Menashe

Categories     Onion     Side     Rosh Hashanah/Yom Kippur     Ground Lamb     Pomegranate     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Dinner     Lamb     Casserole/Gratin

Yield 4-6 servings

Number Of Ingredients 16

2 large Spanish onions (1 pound), peeled and left whole
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 pound ground lamb
1 1/2 oil-packed anchovies, drained, patted dry, and finely chopped
1/2 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup raw jasmine rice
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
3 cups low-sodium chicken broth, divided
3 tablespoons pomegranate molasses, divided
1 tablespoon chopped parsley, plus more for garnish
1 tablespoon chopped cilantro, plus more for garnish
3 tablespoons tomato paste
1/4 cup pomegranate seeds, for garnish

Steps:

  • Boil the onions:
  • Fill a medium pot with enough water to cover the onions and bring to a boil. Add whole onions, return to a boil, and cook until tender, 20 to 25 minutes. Using a slotted spoon, remove onions to a colander, drain, and let stand until cool enough to handle. Cut a 1/2-inch wedge from the outside to the core of each onion, then carefully peel 5 outer layers from each onion and reserve; chop the onion wedges and core, and reserve separately.
  • Make the stuffing:
  • In a medium skillet, heat the oil over medium-high. Add the chopped onion and cook, stirring, until golden, 4 to 5 minutes. Add the lamb, anchovies, salt, and pepper and cook, breaking meat up with a wooden spoon, until lamb is no longer pink, 5 to 6 minutes. Add the rice and cook, stirring, until translucent, 2 to 3 minutes. Add the spices and 1 cup broth; cook, stirring, until evaporated, 4 to 5 minutes. Transfer lamb mixture to a rimmed baking sheet and cool slightly; cover and refrigerate for 30 minutes. Remove from the refrigerator, transfer to a bowl, and add parsley, cilantro, and 1 tablespoon pomegranate molasses.
  • Stuff and bake the onions:
  • Preheat the oven to 250°F. In a small bowl, whisk together the remaining broth and pomegranate molasses with the tomato paste. Wrap one onion layer around about 2 to 3 tablespoons filling and arrange seam-side down in a 2-quart shallow baking dish. Repeat with remaining onion layers and filling.
  • Pour liquid over stuffed onions, cover with foil, and roast until tender and some of the liquid is absorbed, 2 hours (you can roast for up to 3 additional hours for softer, more savory onions). Remove from oven and uncover. Preheat broiler and broil until golden brown, 1 to 2 minutes. Let cool for 10 minutes. To serve, drizzle with oil, and garnish with pomegranate seeds, parsley, and cilantro.

GROUND LAMB KOFTO KEBABS WITH POMEGRANATE GLAZE, BENGALI-SPICED POTATOES AND PERSIAN CUCUMBER RAITA



Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita image

Provided by Aarti Sequeira

Time 1h5m

Yield 4 servings

Number Of Ingredients 44

2 Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
6 sprigs fresh mint, leaves picked and minced (about 1/4 cup)
1 clove garlic, minced
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
2 Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
6 sprigs fresh mint, leaves picked and minced (about 1/4 cup)
1 clove garlic, minced
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
1 pound new potatoes
Kosher salt
2 tablespoons canola oil
2 tablespoons panch puran spice blend or Bengali five spice blend* (See Cook's Note)
1 medium red onion, thinly sliced
Freshly ground black pepper
1 pound new potatoes
Kosher salt
2 tablespoons canola oil
2 tablespoons panch puran spice blend or Bengali five spice blend* (See Cook's Note)
1 medium red onion, thinly sliced
Freshly ground black pepper
1/2 bunch fresh parsley, leaves picked (about 2 cups)
4 sprigs fresh mint, leaves picked (about 1 cup)
1 shallot, roughly chopped
Zest and juice of 1 Meyer lemon
2 cloves garlic
1 pound ground lamb
1 teaspoon baking soda
Kosher salt and freshly ground black pepper
Olive oil, for greasing and drizzling
2 tablespoons pomegranate molasses* (See Cook's Note)
1 teaspoon stone-ground mustard
1/2 bunch fresh parsley, leaves picked (about 2 cups)
4 sprigs fresh mint, leaves picked (about 1 cup)
1 shallot, roughly chopped
Zest and juice of 1 Meyer lemon
2 cloves garlic
1 pound ground lamb
1 teaspoon baking soda
Kosher salt and freshly ground black pepper
Olive oil, for greasing and drizzling
2 tablespoons pomegranate molasses* (See Cook's Note)
1 teaspoon stone-ground mustard

Steps:

  • For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
  • For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
  • Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
  • Light a grill or heat a grill pan over medium-high heat.
  • Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
  • Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.
  • For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
  • For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
  • Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
  • Light a grill or heat a grill pan over medium-high heat.
  • Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
  • Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.

ROAST LAMB WITH POMEGRANATE GLAZE



Roast Lamb With Pomegranate Glaze image

Provided by Anna Winger

Categories     dinner, roasts, main course

Time 1h

Yield Serves 4

Number Of Ingredients 10

1 cup pomegranate syrup
1 cup honey
1 cinnamon stick
3 allspice berries
1 clove garlic, crushed
1 sprig rosemary
Juice of 1 lemon
1 rack of lamb
Olive oil
Salt and ground black pepper

Steps:

  • Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.
  • To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 7 grams, Carbohydrate 127 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 501 milligrams, Sugar 107 grams

LAMB CHOPS WITH POMEGRANATE SAUCE AND SAFFRON PILAF



Lamb Chops with Pomegranate Sauce and Saffron Pilaf image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons butter
1/4 cup orzo pasta
1 cup white rice
2 pinches saffron threads
1 3/4 cups chicken stock
1 to 2 large pomegranates or 1 cup store-bought pomegranate juice
1/2 cup red wine
2 tablespoons Worcestershire sauce
6 peppercorns
3 whole cloves
1 fresh bay leaf
1 1/2 tablespoons cornstarch
12 rib lamb chops
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large garlic cloves, chopped
1 pound farm spinach (available in bundles rather than bags in produce section), washed and dried
Freshly grated nutmeg

Steps:

  • Preheat the broiler and arrange the oven rack 8 inches from the broiler.
  • Heat a large sauce pot over medium heat. Add the butter and let it melt, then add the orzo and stir. Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads and stir in the stock. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid. Cook the rice until tender, about 15 to 18 minutes.
  • Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf. Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce. Cook until thickened, about 1 minute. Remove and discard the peppercorns, whole cloves and the bay leaf.
  • Arrange the chops on a broiler pan and season with salt and pepper, to taste. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
  • When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then add the spinach and let it wilt. Season with salt, pepper, and nutmeg, to taste.
  • Arrange 3 chops on each serving plate. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.

GRILLED DOUBLE LAMB CHOPS WITH POMEGRANATE-MINT PESTO



Grilled Double Lamb Chops with Pomegranate-Mint Pesto image

This recipe is perfect for two, but can also be doubled to feed more. You don't have to pay extra to get your lamb chops Frenched (that's when all of the meat and connective tissue around the bones is removed)-we think those charred bits of meat around the bone are a bonus!

Provided by Food Network Kitchen

Time 1h30m

Yield 2 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 small clove garlic, finely grated
1/2 lemon, zested and juiced
1/2 lemon, zested and juiced
Kosher salt and freshly ground black pepper
4 sprigs thyme
2 large double-rib lamb chops (about 12 ounces total)
2 tablespoons pomegranate seeds
1 tablespoon finely chopped toasted almond slices
1 tablespoon finely chopped fresh mint
1/4 teaspoon honey

Steps:

  • Combine 1 tablespoon olive oil, garlic, half the lemon zest and juice, 1/4 teaspoon salt and a few grinds of pepper in a quart-size resealable plastic bag. Crush the thyme sprigs in your hands and toss them in as well. Add the lamb chops and seal the bag. Squeeze the bag and move it around to coat the chops evenly with the marinade. Let sit at room temperature for 30 minutes.
  • Preheat a grill for indirect and direct cooking over medium-high heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Stir together the pomegranate seeds, almonds, mint, honey, the remaining 2 tablespoons olive oil and remaining lemon zest and juice, a pinch of salt and a grind of black pepper in a small bowl. Reserve.
  • Remove the lamb chops from the bag and pat dry. Season all over with salt and pepper. Place the lamb chops medallion-side down on the hot side of the grill and cook to develop dark grill marks, about 4 minutes. Flip the lamb chops and cook for another 4 minutes. Turn the chops fat-cap side down to start rendering the fat, 1 minute. Flip the chops bone-side down and move them to the indirect side of the grill. Cover and cook until an instant-read thermometer inserted in the middle of the chops reads 125 degrees F for medium-rare, 6 to 8 minutes.
  • Remove the chops and let rest 5 minutes before serving. Spoon some pomegranate-mint pesto over each chop.

POMEGRANATE AND FENNEL GLAZED RACK OF LAMB



Pomegranate and Fennel Glazed Rack of Lamb image

Provided by Alison Roman

Categories     Bon Appétit

Number Of Ingredients 12

3 tablespoons chopped fresh oregano
2 tablespoons olive oil
3 tablespoons plus 2 teaspoons pomegranate molasses
3 tablespoons fennel seeds, divided
Kosher salt
Freshly ground pepper
2 medium fennel bulbs, sliced lengthwise
1 small onion, thinly sliced
2 3-3 1/2-pound racks of lamb, rib bones frenched
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
1/4 cup pomegranate seeds

Steps:

  • Preheat oven to 425°:. Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.
  • Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.
  • Season lamb with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8-10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.
  • Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125°: for medium-rare, 25-30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
  • Serve lamb over vegetables topped with pomegranate seeds.

LAMB KEBABS WITH POMEGRANATE GLAZE



Lamb Kebabs with Pomegranate Glaze image

Provided by Aarti Sequeira

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

1 pound ground lamb
3 quarter-size slices ginger
2 large cloves garlic or 4 small
2 medium shallots
Zest of 1 lemon, and separately, its juice
4 sprigs fresh mint
Handful fresh cilantro
3/4 teaspoon kosher salt
4 tablespoons pomegranate molasses
1/2 teaspoon baking soda
1/4 teaspoon garam masala, optional
Lots of freshly ground pepper
Oil, for drizzling
1 cup plain yogurt
2 tablespoons minced fresh mint
1 large English cucumber, grated
1 clove garlic, minced
Kosher salt and freshly ground pepper

Steps:

  • For the lamb: Bring the lamb to room temperature. If you're going to cook your kebabs on the grill, soak bamboo skewers in water for at least 30 minutes, so they don't burn. Grab your food processor. You can chop all this by hand too; just make sure to chop it all up very finely. Throw the ginger, garlic, shallots, lemon zest, mint, cilantro and salt into the processor. Grind until very finely chopped. Throw the lamb into a big bowl. Add the shallot mixture, 2 tablespoons pomegranate molasses, baking soda, garam masala if using and pepper to the meat. Using your hands, knead 2 to 5 minutes until the meat lightens in color, taking on the appearance of knitted fabric. It will also be very sticky. Perfect! Divide the meat in half, then in half again and then half again, until you have 8 mounds. Have a platter ready for your completed kebabs. Drizzle a little oil on the platter so the kebabs don't stick. Have your bamboo skewers standing by. Take one ball of meat and roll it into a short stump. Thread the skewer through it, and then begin shaping the kebab with quick strokes, pulling the meat down. It should be a little over 1/4-inch thick. Roll the kebab between your hands to seal the meat. Repeat. Preheat a griddle over medium heat, drizzling oil over it, so that when it starts to smoke, you'll know it's ready. Meanwhile, mix the juice of half the lemon with the remaining 2 tablespoons pomegranate molasses in a small bowl. When it's hot, place the skewers on the grill. Cook about 2 minutes, then turn a quarter of the way. Brush with the lemon-molasses glaze and cook another 2 minutes. Continue in this way until you've cooked the meat 8 to 10 minutes.
  • For the raita: Mix the yogurt, mint, cucumber and garlic together. Season with salt and pepper, and serve alongside the kebabs.

LAMB KEBABS WITH POMEGRANATE-CUMIN GLAZE



Lamb Kebabs with Pomegranate-Cumin Glaze image

Categories     Garlic     Lamb     Marinate     Cocktail Party     Oscars     Bell Pepper     Grill/Barbecue     Pomegranate     Molasses     Bon Appétit

Yield Makes 24 servings

Number Of Ingredients 12

1 teaspoon cumin seeds
1/4 cup pomegranate molasses*
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 pound trimmed boneless leg of lamb, cut into twenty-four 3/4-inch cubes
1 large red bell pepper, cut into twenty-four 3/4-inch squares
24 small metal skewers or bamboo skewers, soaked in water 30 minutes, drained
*Available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com.

Steps:

  • Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1-gallon resealable plastic bag. Add lamb; chill at least 1 hour and up to 4 hours.
  • Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.
  • Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.

WARM SHREDDED LAMB SALAD WITH MINT AND POMEGRANATE



Warm Shredded Lamb Salad with Mint and Pomegranate image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 5h20m

Yield 6 to 8 servings

Number Of Ingredients 8

1 lamb shoulder (approximately 5 1/2 pounds)
4 shallots, halved but not peeled
6 cloves garlic
1 carrot, peeled and halved
Maldon or other sea salt
2 1/4 cups boiling water
Small handful freshly chopped mint
1 pomegranate

Steps:

  • Preheat the oven to 250 degrees F.
  • On the stovetop, brown the lamp, fat-side down, in a large roasting pan. Remove when nicely browned across its middle (you won't get much more than this) and set aside while you fry the shallots, garlic and carrot briefly. Just tip them into the pan - you won't need to add any more fat - and cook them, sprinkled with the salt, gently for a couple of minutes. Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a boil, then tent with foil and put in the preheated oven.
  • Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it's perfect by lunchtime the next day. But the point is, at this temperature, nothing's going to go wrong with the lamb if you cook it for a little less or a little more.
  • If you want to cook the lamb the day you're going to eat it, heat the oven to 325 degrees F and give it 5 hours or so. The point is to find a way of cooking that suits you: you know what sort of pottering relaxes you and what makes you feel constrained; how much time you've got, and how you want to use it. Don't let the food, the kitchen or the imagined expectations of other people bully you.
  • With the homily over, about 1 hour before you want to eat, remove the lamb from the pan to a large plate or carving board - not that it needs carving; the deal here is that it's unfashionably overcooked, falling to tender shreds a the touch of a fork. This is the best way to deal with shoulder of lamb: it's cheaper than leg, and the flavor it deeper, better, truer, but even good carvers, which I most definitely am not, can get unstuck trying to slice it.
  • To finish the lamb salad, simply pull it into pieces with a couple of forks on a large plate. Sprinkle with more sea salt and some freshly chopped mint, then cut the pomegranate in 1/2 and dot with the seeds from 1 of the halves. This is easily done; there's a simple trick, which means you never have to think of winkling out the jeweled pips with a safety pin ever again. Simply hold the pomegranate 1/2 above the plate, take a wooden spoon and start bashing the curved skin side with it. Nothing will happen for a few seconds, but have faith. In a short while the glassy red, juicy beads will start raining down.
  • Take the other 1/2 and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve.
  • What I do with the leftovers is warm a pita bread in the microwave, and then spread it with a greedy dollop of hummus, then take the chill off the refrigerated lamb in the microwave and stuff the already gooey pita with it. Add freshly chopped mint, black pepper and whatever else you like; raw, finely chopped red onion goes dangerously well.

BRAISED LAMB IN POMEGRANATE SAUCE



Braised Lamb in Pomegranate Sauce image

Categories     Garlic     Lamb     Braise     Hanukkah     Spice     Winter     Pomegranate     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

1/4 cup olive oil
1 pound lamb neck bones
1 7- to 7 1/2-pound lamb shoulder, boned (bones reserved), well trimmed, rolled, tied
All purpose flour
2 medium onions, chopped
10 large garlic cloves
2 cups chicken stock or canned broth
1 cup dry red wine
1 cup unsweetened pomegranate juice
2 tablespoons tomato paste
2 tablespoons firmly packed golden brown sugar
1 tablespoon dried oregano, crumbled
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1 1/2 tablespoons margarine
1 1/2 tablespoons all purpose flour
Chopped fresh parsley

Steps:

  • Position rack in lowest third of oven and preheat to 325°F. Heat oil in heavy large pot or Dutch oven over high heat. Add all lamb bones and cook until brown, turning often, about 15 minutes. Transfer bones to plate. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to plate with bones.
  • Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Arrange bones around lamb. Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of lamb. Cover; bake until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes. Cool; cover and chill overnight.
  • Preheat oven to 325°F. Remove fat from surface of lamb and cooking liquid. Transfer lamb to platter. Remove string from lamb. Cut into 1/2-inch-thick slices. Arrange in shallow baking dish.
  • Bring pan juices to boil. Remove bones and discard. Strain pan juices, pressing hard on solids to extract as much liquid as possible. Melt margarine in same pot over medium heat. Add 1 1/2 tablespoons flour and stir until mixture begins to brown, about 2 minutes. Whisk in pan juices and boil until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper. Pour over lamb. Cover with foil and bake until lamb is heated through, about 25 minutes. Arrange lamb on platter. Spoon sauce over. Garnish with parsley.

DUKKAH-CRUSTED LAMB CHOPS WITH POMEGRANATE MOLASSES



Dukkah-Crusted Lamb Chops with Pomegranate Molasses image

Provided by Meredith Deeds

Categories     Sauté     Quick & Easy     Lamb Chop     Pistachio     Spice     Winter     Pomegranate     Molasses     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup unsalted natural pistachios, shelled
2 1/2 tablespoons toasted sesame seeds
1 tablespoon ground coriander
2 1/4 teaspoons ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon pomegranate molasses*
1 tablespoon honey
16 small lamb rib chops, well trimmed
1 tablespoon vegetable oil

Steps:

  • Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside. DO AHEAD: Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.
  • Whisk pomegranate molasses and honey in small bowl; set aside.
  • Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops to plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.
  • * A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.

EGGPLANT AND POMEGRANATE STEW (WITH BEEF OR LAMB)



Eggplant and Pomegranate Stew (With Beef or Lamb) image

Adapted from May S. Bsisu's fantastic book, "The Arab Table," this recipe for a hearty and exotic stew features classic Arab flavor combinations and is very filling and healthful. NOTE: ground beef may be substituted in equal amounts for the ground lamb and the recipe will still be outstanding!

Provided by Aisha al Saieed

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs eggplants
1 tablespoon salt
2 teaspoons salt
4 tablespoons vegetable oil
2 lbs ground lamb
1 teaspoon black pepper
1/2 teaspoon allspice
2 onions
1 lb carrot
1 bell pepper
2 tablespoons tomato paste
3 garlic cloves
2 tablespoons pomegranate syrup
1 teaspoon dried mint

Steps:

  • Start a pot of water to boil. While waiting for it to boil, do the next steps.
  • Halve the eggplants and chop roughly into 1-inch chunks. Place in colander and sprinkle 1 tablespoon of salt all over. Set in the sink to drain.
  • Heat 1 tablespoon of the vegetable oil in a large pot over high heat. Add the lamb (or beef) and cook, stirring frequently, until brown on all sides, about 5 minutes. Add 1/2 teaspoon on the black pepper and the 1/2 teaspoon of allspice, and turn the meat to coat it in the spices.
  • Add the now-boiling water to cover by 1 inch. Bring the mixture back to a boil, skimming the foam from the surface. Cover, reduce heat to medium, and cook for 30 minutes.
  • Meanwhile, chop the carrots into 1-inch think rounds and the bell pepper into 10inch pieces.
  • Heat remaining 3 tablespoons of vegetable oil in a large pot over medium heat. Add the onions and saute until they release their juices and are soft, about 5 minutes.
  • Pat the eggplant dry. Add the eggplant, carrots, and bell pepper and cook until they are soft, about 10 minutes. Add the tomato paste and the meat with its liquid, and give the mixture a good stir.
  • Add the remaining black pepper and bring the stew to a boil. Reduce heat to medium, cover the pot, and let cook about 30-45 minutes.
  • Mash or mince the garlic and stir it in along with the pomegranate syrup, mint, and remaining 2 teaspoons salt. Taste, and adjust seasonging as needed.
  • Serve with rice or eat with bread.

LAMB MEATBALLS WITH POMEGRANATE SAUCE



Lamb Meatballs With Pomegranate Sauce image

Mediterranean-style meatballs served with a pomegranate juice reduction served with garlic and chive flavored yogurt and pita wedges. The meatballs are browned on the stove-top then finished in a slow oven.

Provided by threeovens

Categories     < 60 Mins

Time 1h

Yield 32 meatballs, 8 serving(s)

Number Of Ingredients 15

1 egg, lightly beaten
1 cup fine breadcrumbs
1/4 cup of fresh mint, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs ground lamb
1 (16 ounce) bottle pomegranate juice
1 teaspoon sugar
3 tablespoons olive oil
1 1/2 cups plain Greek yogurt (must strain liquid out of regular yogurt through a fine sieve or cheesecloth for about 1/2 hour to t) or 2 cups plain yogurt (must strain liquid out of regular yogurt through a fine sieve or cheesecloth for about 1/2 hour to t)
2 tablespoons fresh chives, snipped
1 garlic clove, minced
fresh mint leaves (optional)
toasted pita bread, wedges (optional)

Steps:

  • Preheat oven to 300°F In a large bowl combine egg, bread crumbs, chopped mint, 2 cloves minced garlic, salt and pepper. Add lamb and mix well. Shape into about 32 meatballs and set aside.
  • To prepare the sauce bring the pomegranate juice to a boil in a medium saucepan. reduce heat and simmer, uncovered, about 25 minutes until reduce to about 1/2 cup. Add the sugar and stir to dissolve.
  • Meanwhile, heat the olive oil in a large skillet over medium high heat. Brown the meatballs, in batches, being sure to turn meatballs a few times for even browning. Once browned transfer meatballs to a 15x10x1 inch baking dish. Bake 15 to 20 minutes or until and instant read thermometer reads 160°F when inserted in a meatball.
  • While meatballs are finishing prepare the yogurt sauce. In a medium bowl combine yogurt, 1 tablespoon snipped chives, and one minced garlic clove.
  • To serve, drizzle meatballs with pomegranate sauce, sprinkle with remaining snipped chives and mint if desired. Serve with the yogurt sauce and toasted pita wedges.

LAMB CHOPS WITH POMEGRANATE RELISH



Lamb Chops with Pomegranate Relish image

Provided by Adeena Sussman

Categories     Fruit     Marinate     Low Cal     Dinner     Orange     Mint     Lamb Chop     Red Wine     Winter     Grill/Barbecue     Healthy     Honey     Pomegranate     Self

Number Of Ingredients 12

2 large oranges, segmented
1/3 cup red wine (such as Pinot Noir)
1/4 cup unsweetened pomegranate concentrate (found at gourmet markets)
3 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
16 baby lamb chops, frenched (ask your butcher to do it), fat trimmed to 1/8 inch
1 cup pomegranate seeds
1/3 cup finely diced Vidalia onion
1/4 cup chopped fresh mint
1 1/2 teaspoons fresh lemon juice

Steps:

  • Cut orange segments into 1/8-inch pieces over a bowl; collect juice (about 1/3 cup); set orange segments aside. Whisk orange juice, wine, pomegranate concentrate, 2 tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once. Combine cut orange, pomegranate seeds, onion, mint, remaining 1 tablespoon honey and lemon juice in a bowl. Toss gently; chill. Heat a grill or grill pan to medium-high. Remove lamb from dish, pat dry and grill to desired doneness (3 minutes per side for medium-rare). Let rest 1 to 2 minutes. Serve topped with relish.

CURRY CRUSTED LEG OF LAMB WITH POMEGRANATE RAITA



Curry Crusted Leg of Lamb with Pomegranate Raita image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

1 1/2 cups Greek yogurt
2 tablespoons pomegranate molasses
1/2 cup coarsely chopped cucumber
1/4 teaspoon ground black pepper
Kosher salt
1 tablespoon chopped fresh mint leaves, optional
6 tablespoons ancho chile powder
4 teaspoons ground cumin
4 teaspoons ground coriander
4 teaspoons ground fennel
4 teaspoons ground turmeric
2 teaspoons ground cardamom
2 teaspoons ground cloves
2 teaspoons ground chile de arbol
2 teaspoons ground black pepper
1/4 cup canola oil
1 boneless (5 to 7-pound) leg of lamb, butterflied
Canola oil, as needed
Kosher salt

Steps:

  • Combine the yogurt, pomegranate molasses, cucumber, cumin and black pepper in a bowl. Season with salt, then cover and refrigerate for at least 30 minutes. Add the chopped mint just before serving, if desired. Refrigerate until ready to serve.
  • Heat a grill to medium heat.
  • Combine the spices in a small bowl. Stir in enough oil to make a paste and set aside. Brush the lamb leg with some canola oil and season top side of the meat with the curry rub. Let it sit at room temperature for 30 minutes.
  • Season the lamb with salt, to taste. Put it on the grill, spice side down, and cook until slightly charred and a crust as formed. At this point, flip the leg over, close the grill cover and cook to a medium-rare doneness. Remove the meat from the grill to a cutting board, loosely tent it with foil and let it rest for 15 minutes. Thinly slice the lamb, against the grain, and arrange the meat on a serving platter. Serve with the raita.

Tips:

  • Select high-quality ingredients: Use fresh, flavorful pomegranate molasses, tender lamb shoulder, and aromatic spices to elevate the dish.
  • Marinate the lamb: Allow the lamb to marinate in the pomegranate molasses mixture for at least 30 minutes, or up to overnight. This will help tenderize the meat and infuse it with flavor.
  • Cook the lamb slowly: Braising or stewing the lamb allows it to cook gently and evenly, resulting in fall-apart tenderness.
  • Balance the flavors: Adjust the amount of pomegranate molasses and spices to suit your taste preferences. Add a touch of honey or sugar to balance the tartness of the pomegranate.
  • Garnish with fresh herbs: Before serving, sprinkle the dish with fresh mint, cilantro, or parsley to add a pop of color and freshness.

Conclusion:

Pomegranate lamb is a delightful fusion of Middle Eastern and Mediterranean flavors that offers a unique and memorable dining experience. With its tender meat, vibrant sauce, and aromatic spices, this dish is sure to impress your taste buds. Whether you're hosting a special occasion dinner or simply looking for a flavorful weeknight meal, pomegranate lamb is a versatile and delicious choice. Experiment with different marinating times, spice combinations, and side dishes to create your own signature version of this delectable dish.

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