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

Total Time:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min

Yield:
4 appetizer servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 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
  • Special equipment: 6-inch skewers, soaked in water for at least 1 hour
Directions

For the skewered lamb: Combine the oil, garlic, parsley, rosemary and thyme in a bowl. Add the lamb, cover and refrigerate for at least 2 hours and up to 24 hours. The longer the refrigeration time, the better.

For the spicy pomegranate-rioja red wine vinaigrette: Combine the pomegranate juice, wine, peppercorns, thyme and 1 tablespoon honey in a small saucepan. Cook over high heat until the syrup is reduced to 1 cup. Remove the syrup from the heat and cool. Remove the thyme and peppercorns with a spoon.

Whisk the remaining 1 tablespoon honey, mustard and vinegar in a bowl. Whisk in 1/2 cup of the red wine syrup. Cover and refrigerate the remaining syrup to keep up to 1 month. Yield: about 1 cup.

Remove the lamb from the refrigerator 30 minutes before grilling.

Preheat a charcoal grill for direct grilling. Remove the lamb from the marinade and pat dry with paper towels. Sprinkle the lamb with salt and pepper on both sides. Thread 2 or 3 pieces of the lamb onto each skewer, so the lamb lays flat. Grill the lamb until golden brown and charred on both sides and cooked to medium doneness, about 2 minutes each side. Transfer the lamb to a sheet pan. Drizzle the lamb with some Spicy Pomegranate-Rioja Red Wine Vinaigrette and let sit for 5 minutes.

For the mint-almond relish: Mix the almonds and mint and sprinkle with salt and pepper just before serving.

Drizzle the remaining Spicy Pomegranate-Rioja Red Wine Vinaigrette over the lamb and sprinkle with the mint-almond relish.

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