Whole Spice-crusted Lamb Brochette with Pomegranate Subduction Reduction | PCC Natural Markets

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Whole Spice-crusted Lamb Brochette with Pomegranate Subduction Reduction

Yield: 4 entrée or 8 to 12 appetizer portions

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The beauty of this dish is the way the raw spices on the outside of the lamb bloom and caramelize as they are cooked over a hot grill. The sweet and spicy red wine and pomegranate sauce makes it a gorgeous and elegant presentation!


These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free


Place all the spices in a mortar, spice grinder or pepper mill and crack or coarsely grind. Mix together with the olive oil, garlic, salt and pepper. Toss the lamb in this mixture and marinate 1 hour to overnight.

Preheat a gas or charcoal grill to high heat.

Thread the lamb on skewers and grill, turning several times, until the internal temperature is 135° F for medium rare (about 8 to 10 minutes). Serve with the Pomegranate Subduction Reduction.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired August 18, 2010.

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