Grilled Leg Of Lamb With Pomegranate Molasses Recipes

GRILLED LEG OF LAMB WITH POMEGRANATE MOLASSES

Steps:

• Place the pomegranate juice, sugar, and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely.
• Heat grill to 375ºF.
• Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers' twine.
• Place the lamb over indirect heat and cook for 15 minutes, then brush with the molasses again. Rotate 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times until the lamb reaches an internal temperature of 130ºF, or a total cooking time of approximately 1 hour. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses, if desired.

GRILLED LAMB CHOPS IN POMEGRANATE MARINATED

Steps:

• Rub the rack of lamb with the salt, pepper, and rosemary leaves.
• Combine the molasses, garlic, shallot and oil in a zip lock storage bag add the lamb chops, turning over a few times to coat thoroughly.
• Cover and refrigerate 4 hours.
• Preheat the grill.
• Remove the lamb chops from the marinade.
• Grill for 4 minutes per side for rare, or 5 to 6 minutes for medium-rare.