Lamb recipes |
Basturma (Georgian Pomegranate Marinated Grilled Lamb) |
1 3/4 lb Boneless leg of lamb For the marinade: 2 c Fresh pomegranate juice (or 1 c Pomegranate syrup) 1 sm Onion, grated 2 Cloves garlic, minced 1/4 c Extra virgin olive oil Freshly ground black pepper 1/4 c Chopped fresh cilantro, Plus 1/4 c For garnish 1 Bay leaf, crushed 1 ts Ground coriander Freshly ground black pepper Salt Lemon wedges for serving |
Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew. (Leave a little fat intact.) Generously season the kebabs with salt; grill, basting with any excess marinade, until the lamb is cooked to taste, 4 to 6 minutes per side. Transfer the kebabs to a platter, sprinkle with the remaining cilantro and serve with lemon wedges. |