Include in Print View:

Grilled Lamb Marinade

Grilled Lamb Marinade recipe image
This American main features Boneless leg of lamb, FOR THE MARINADE***, Fresh pomegranate juice, Onion -- grated, Garlic -- minced. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 871.5
Dietary: Gluten-free
Description
This American main features Boneless leg of lamb, FOR THE MARINADE***, Fresh pomegranate juice, Onion -- grated, Garlic -- minced. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 3/4 pounds Boneless leg of lamb
  • FOR THE MARINADE***
  • 2 cups Fresh pomegranate juice
  • 1 small Onion -- grated
  • 2 cloves Garlic -- minced
  • 1/4 cup Extra virgin olive oil
  • 1/4 cup Fresh cilantro -- chopped
  • 1 bay Leaf -- crushed
  • 1 teaspoon Ground coriander
  • Freshly ground black pepper
  • Salt
  • Lemon wedges for serving
Directions
  1. 1
    Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew.
  2. 2
    (Leave a little fat intact.) Prepare the marinade.
  3. 3
    To juice a fresh pomegranate, cut it in half and press it on a citrus reamer.
  4. 4
    Strain juice into a large non-reactive bowl.
  5. 5
    Stir in the remaining marinade ingredients.
  6. 6
    Add the lamb and marinate for at least 4 hours, preferably overnight.
  7. 7
    Thread lamb onto skewers and season with salt and pepper.
  8. 8
    Build the fire and let it die down to embers.
  9. 9
    Oil the grill.
  10. 10
    Rake a 1-inch layer of glowing coals beneath it.
  11. 11
    season the kebabs with salt;
  12. 12
    grill , basting with any excess marinade, until the lamb is cooked to taste, 4 to 6 minutes per side.
  13. 13
    Transfer the kebabs to a platter,
  14. 14
    sprinkle with the remaining cilantro and
  15. 15
    serve with lemon wedgesNOTES : In the Republic of Georgia, basturma is a sort of shish kebab (Elsewhere in the Near East, the term refers to spiced dried meat and is etymologically related to our word pastrami.) Georgians love the combination of fruit and meat with pomegranate juice as a common seasoning.
  16. 16
    If you can't find fresh pomegranates, use pomegranate syrup (sometimes called pomegranate molasses), which is sold in Middle East and Armenian markets.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 871.5kcal
% Daily Value *
Total Fat 59.8g92%
Saturated Fat 20.5g103%
Cholesterol 192.7mg65%
Sodium 97653.7mg4069%
Total Carbohydrate 37.8g13%
Dietary Fiber 13.6g55%
Sugars 1.5g
Protein 55.5g112%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, black, boneless, chopped, cilantro, coriander, crushed, extra, fresh, freshly, garlic, grated, grilled, grilling, ground, juice, lamb, leaf, leg, lemon
Read it online: https://www.chefs-mate.com/recipe/grilled-lamb-marinade/