Recipe provided by | Chef/Owner Heidi Krahling
Servings: 24
INGREDIENTS
Pomegranate Lamb Skewers
1 cup fresh lemon juice
1 cup Pomegranate molasses
2 tablespoons cumin seeds, toasted and ground
1 tablespoon salt
1 teaspoon ground pepper
4 pounds American Lamb loin, trimmed of surface fat and silver skin and cut into pieces 2 to 3 inches long and 1/4-inch thick
24 wooden skewers, each approximately 5-inches long, soaked in water
Persimmon Chutney
6 Fuyu (Asian) persimmons, peeled, halved and thinly sliced
1-1/2 cups brown sugar, packed
1-1/2 cups granulated sugar
1 cup cider vinegar
2 lemons, halved, thinly sliced into half rounds, seeded
1/4 cup golden raisins
1-inch piece Gingerroot
1 cinnamon stick
Ground pepper
3/4 teaspoon ground Cumin
3/4 teaspoon salt
1/4 teaspoon ground Cardamom
1/4 teaspoon ground Coriander
1/4 piece star Anise
2 whole cloves
DIRECTIONS
METHOD:
For Lamb Skewers: In large bowl, combine lemon juice, pomegranate molasses, cumin, salt and pepper. Add lamb slices and toss to coat. Cover, refrigerate and marinate for 1 hour. Remove lamb from marinade. Weave 2 or 3 pieces of lamb on each skewer, pushing lamb to the tip of the skewer to avoid burning. Broil or grill the skewers 5 to 6 inches from source of heat, 2 to 3 minutes on each side for medium-rare or to desired degree of doneness. Place skewers on a platter and serve with a bowl of Persimmon Chutney for dipping.
For Persimmon Chutney: In saucepot combine all chutney ingredients. Simmer over medium-low heat for 45 to 60 minutes, stirring occasionally. Cook until mixture is thickened to the consistency of relish. Let cool before serving (chutney will thicken more upon cooling).
Recipe and image provided by the American Lamb Board