Lamb Skewers with Pomegranate Mint Sauce Recipe

Ingredients

Marinate and Skewer Lamb:
3 pounds boneless leg of lamb
24 short bamboo skewers, soaked in water for 30 minutes
1/4 cup olive oil
2 Tablespoons pomegranate molasses
2 teaspoons kosher salt
1/4 teaspoon pepper

Pomegranate Sauce:
3 Tablespoons finely diced shallots
1 teaspoon lemon juice
2 teaspoons sugar
2 Tablespoons pomegranate molasses
1/4 cup extra-virgin olive oil
1 Tablespoon chopped mint
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
1/2 cup pomegranate seeds

Methods/Steps

Prepare the Lamb: Preheat broiler. Trim lamb of excess fat and silver skin. Cut into strips that are 3 inches in length and 1 inch in width. Transfer lamb to a bowl and add the olive oil, pomegranate molasses, salt and pepper and mix. Toss. Thread one 3-inch strip of lamb onto each skewer. Arrange in single layer on baking sheet covering exposed skewers with foil.Pomegranate Sauce: Place the shallots, lemon juice, sugar, pomegranate molasses, olive oil, mint, salt and pepper in the bowl of a food processor. Add half of the pomegranate seeds and processes for about 20 seconds. Transfer to a small bowl and stir in the remaining half of the pomegranate seeds. Garnish with a sprig of mint.

Broil the Lamb: Place lamb 2-3 inches under the broiler and broil until just cooked through, about 2 minutes. Turn over and cook on the other side until the meat is brown, about 2 minutes. Transfer to a platter and serve immediately with the pomegranate sauce.