Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish
- Level: Intermediate
- Yield: 4 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1082
- Total Fat
- 90
- Saturated Fat
- 18
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 22
- Protein
- 22
- Cholesterol
- 84
- Sodium
- 955
- Total: 2 hr 20 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 5 min
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
Directions
Special equipment:
6-inch skewers, soaked in water for at least 1 hour- 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.