Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish

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Skewered Lamb:

1 cup canola oil

1 head garlic, cloves separated, peeled and coarsely chopped

2 tablespoons chopped fresh parsley

2 tablespoons fresh rosemary leaves

2 tablespoons fresh thyme leaves

1 pound lamb loin, cut into 1-inch pieces

Kosher salt and freshly ground black pepper

Spicy Pomegranate-Rioja Red Wine Vinaigrette:

1 1/2 cups pomegranate juice

1 1/2 cups Rioja red wine

1 teaspoon whole black peppercorns

2 sprigs fresh thyme

1 tablespoon plus 1 tablespoon clover honey

2 tablespoons Dijon mustard

2 tablespoons aged sherry vinegar

Mint-Almond Relish:

1/4 cup lightly toasted almonds, finely chopped

1/4 cup packed fresh mint leaves, finely chopped

Kosher salt and freshly ground black pepper