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,
1/4 c For garnish
1 Bay leaf, crushed
1 ts Ground coriander
Freshly ground black pepper
Lemon wedges for serving

Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew. (Leave a little fat intact.)

Prepare the marinade:

To juice a fresh pomegranate, cut it in half and press it on a citrus reamer. Strain juice into a large non-reactive bowl. Stir in the remaining marinade ingredients. Add the lamb and marinate for at least 4 hours, preferably overnight.

Thread lamb onto skewers and season with salt and pepper. Build the fire and let it die down to embers. Oil the grill. Rake a 1-inch layer of glowing coals beneath it.

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.

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