Pomegranate Lamb Marinade Recipes

GRILLED LEG OF LAMB WITH POMEGRANATE MOLASSES

Steps:

• Preheat the grill to 375 degrees F.
• 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, brush with the molasses again. Turn 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 130 degrees F. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired.
• For Syrup: 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 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
• For Molasses: 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. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
• Yield: 1 1/2 cups syrup or 1 cup molasses
• Prep Time: 5 minutes
• Cook Time: 50 to 70 minutes
• Inactive Prep Time: 30 minutes

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

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.