Tantalize your taste buds with a culinary journey to the Mediterranean, where flavors dance on your palate. Embark on a delightful expedition into the realm of Pomegranate Lamb Marinade, a symphony of sweet, savory, and tangy notes that will elevate your lamb dishes to new heights. Discover the secrets behind this marinade, crafted with pomegranate juice, aromatic herbs, and zesty spices, designed to tenderize and infuse your lamb with an explosion of flavors. Prepare to indulge in a collection of tantalizing recipes, each showcasing the versatility of this marinade. From succulent grilled lamb chops to tender slow-cooked lamb shanks, these recipes will guide you through a culinary adventure that will leave you craving for more. Whether you're a seasoned chef or a home cook seeking culinary inspiration, this article will provide you with the knowledge and techniques to transform ordinary lamb into an extraordinary feast.
Here are our top 7 tried and tested recipes!
POMEGRANATE-MARINATED LAMB CHOPS
Pomegranate-Marinated Lamb Chops
Provided by BHG Test Kitchen
Time 27m
Number Of Ingredients 8
Steps:
- Trim fat from chops. Sprinkle chops with salt and pepper. Place chops in a freezer bag.
- For marinade, in a blender or food processor combine pomegranate juice, oil, shallot, mint, and thyme. Cover and blend or process until smooth. Pour over chops. Seal bag; turn to coat chops. Freeze for up to 4 months.
- To serve, thaw in the refrigerator overnight.
- Drain chops, reserving marinade. In a small saucepan bring marinade to boiling; reduce heat. Simmer, covered, for 5 minutes.
- For a charcoal or gas grill, place chops on the grill rack directly over medium heat. Cover and grill for 12 to 14 minutes for medium-rare (145°F) or 15 to 17 minutes for medium (160°F), turning once halfway through grilling and brushing with marinade for the last 5 minutes of grilling.
Nutrition Facts : Calories 316 kcal, Carbohydrate 7 g, Cholesterol 70 mg, Protein 22 g, SaturatedFat 5 g, Sodium 362 mg, Sugar 6 g, Fat 22 g, UnsaturatedFat 15 g
POMEGRANATE LAMB
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.
POMEGRANATE GLAZED LAMB LOLLIPOPS WITH FETA TZATZIKI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Whisk the pomegranate juice and cornstarch in a small saucepan. Add the sugar, honey and mustard and whisk to combine. Bring to a simmer over medium heat. Simmer until thickened to the consistency of barbecue sauce, 6 to 8 minutes. Season to taste. Let cool for 30 minutes. The glaze can be made ahead of time and stored in the fridge for up to 2 weeks.
- Place the lamb chops in a large zipper-top bag. Pour half of the glaze into the bag and let the lamb marinate at room temperature for 1 hour. Reserve the remaining glaze to coat the lamb chops on the grill.
- Preheat a grill or grill pan over medium-high heat and liberally oil the grates.
- Take the chops out of the bag and place them on a paper towel-lined tray or plate to wipe off any excess marinade to ensure a nice crust. Season the chops with salt and pepper on both sides. Place the chops on the grill until charred in spots, 3 to 4 minutes. Flip, baste liberally with the glaze and grill for another 3 or 4 minutes or until the internal temperature hits 135 degrees F on a meat thermometer.
- Baste the chops with the glaze again, then remove them from the grill. Coat one side in the chopped pistachios for an added crunch. Serve with a nice schmear of the feta tzatziki and garnish with some fresh mint.
- Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or piece of cheesecloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Put the strained cucumber into a bowl. Add the yogurt, feta, lemon juice, mint, honey and garlic. Season to taste with salt and pepper.
POMEGRANATE LAMB MARINADE
This is my favorite lamb marinade, given to me by my uncle Rick. It comes out amazing every time.
Provided by Leanne Gann
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- Mix olive oil, pomegranate syrup, vinegar, mustard, salt, pepper, garlic, and rosemary together in a bowl until well combined.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 16 g, Fat 13.8 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 379 mg, Sugar 14.9 g
SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
POMEGRANATE MARINATED LAMB
Thought this sounded delish! Submitted for Zaar World Tour 5 -- region New Zealand/Australia. Recipe source: Bon Appetit (November 2008)
Provided by ellie_
Categories Lamb/Sheep
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl whisk together the first 5 ingredients (molasses - cinnamon) plus 1 3/4 teaspoon cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add lamb and toss. Cover and marinated for 2 hours at room temperature or up to 2 days in the refrigerator. Drain, reserving the marinade. Pat dry.
- Heat a large skillet over medium high heat.
- Add meat and bones (if using) and cook for 2-5 minutes, or until browned. You may need to cook lamb in batches.
- Return all the lamb and bones to the skillet along with the reserved marinade and 1/4 cup water. Cover and simmer over medium low heat for 5-10 minutes or until meat is tender. Remove from heat and set aside.
- Meanwhile in a saucepan bring remaining water (1 cup) and chicken broth to a boil over medium high heat. Add couscous and remaining cumin (1/4 teaspoon). Remove from heat and let stand for 5 minutes. Fluff couscous with a fork and stir in butter.
- Divide couscous among plates and top with lamb, pomegranate seeds and basil leaves, spooning remaining sauce over lamb.
Nutrition Facts : Calories 891.8, Fat 51, SaturatedFat 20.8, Cholesterol 137.9, Sodium 783.1, Carbohydrate 65.4, Fiber 6.5, Sugar 4.6, Protein 41.1
PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE
Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze
Provided by Cassie Best
Categories Dinner, Main course
Time 5h20m
Number Of Ingredients 12
Steps:
- Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
- Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
- Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
- Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.
Nutrition Facts : Calories 668 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium
Tips:
- Choose the right cut of lamb: A boneless leg of lamb or shoulder roast works well for this recipe. If you're using a bone-in cut, allow for extra cooking time.
- Make sure the lamb is well-marinated: The longer the lamb marinates, the more flavorful it will be. Marinate the lamb for at least 4 hours, or up to overnight.
- Cook the lamb over medium heat: This will help to prevent the lamb from drying out. Use a meat thermometer to ensure that the lamb is cooked to your desired doneness.
- Let the lamb rest before carving: This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
- Serve the lamb with your favorite sides: Roasted vegetables, grilled pita bread, and tzatziki sauce are all great options.
Conclusion:
This pomegranate lamb marinade is a delicious and easy way to prepare lamb. The marinade is made with a combination of pomegranate juice, olive oil, garlic, herbs, and spices. The lamb is then roasted in the oven until tender and juicy. This dish is perfect for a special occasion or a weeknight meal. The pomegranate lamb marinade is also a great way to add flavor to other dishes. You can use it to marinate chicken, beef, or fish. You can also use it to make a delicious salad dressing or dipping sauce.
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