SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
POMEGRANATE LAMB
Steps:
- Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.;
- Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops.
- Heat a grill or grill pan to fairly high heat.
- Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side.
- Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.
SPINACH POMEGRANATE SALAD
A very quick and nutritious salad made with pomegranate seeds and feta cheese.
Provided by SarieNickle
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 14.9 g, Cholesterol 28 mg, Fat 21.4 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 584.6 mg, Sugar 9.1 g
PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE
Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze
Provided by Cassie Best
Categories Dinner, Main course
Time 5h20m
Number Of Ingredients 12
Steps:
- Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
- Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
- Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
- Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.
Nutrition Facts : Calories 668 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium
WARM LAMB AND COUSCOUS SALAD WITH POMEGRANATE MOLASSES
Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992 Pomegranate molasses is sweet and sourish, and that and the preserved lemons are pretty easily available from speciality food stores
Provided by AusNZ Hosts
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
- Couscous:
- Place couscous and butter in a medium bowl.
- Pour boiling stock over the couscous.
- Cover tightly and allow to soak for five minutes.
- Fluff with a fork.
- Allow to cool a little.
- Add the finely diced tomato, capsicum, lemon and mint then set aside.
- Lamb:
- Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness).
- Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
- Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.
- Greek yoghurt could also be offered at the table.
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WARM LAMB SALAD - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
Ratings 22Calories 497 per servingCategory Main Course, Salad
- Put the lamb chops, 40g of the herbs, 2 cloves of garlic, 2 tbsp each of oil and balsamic vinegar and salt and pepper into a large dish. Mix well so the lamb is coated and put in the fridge to marinate for at least 30 minutes.
- Cook the couscous according to the instructions. When cooked, rinse in cold water and set aside.
- Dry heat a griddle pan over a medium heat. Place the marinated lamb chops in the pan and cook for 3 minutes each side.
POMEGRANATE LAMB SALAD - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Total Time 15 minsCategory Midweek Meal RecipesCalories 685 per serving
- Heat a non-stick frying pan over a high heat. Tip the grains into a bowl and break up with your hands. Transfer to the pan and stir-fry for a minute to warm them. Add 2 tbsp of water and continue to stir-fry for another 30 seconds until the grains begin to puff up and soften. Transfer to a mixing bowl to cool.
- Heat half the oil in the same frying pan over a high heat. Season the steaks with salt and fry for 1 ½-2 minutes each side until golden. Turn off the heat and add 2 tbsp of the pomegranate molasses. Use tongs to turn the steaks in the molasses to coat, then transfer to a warm plate. Add 1 tbsp water to the pan, swirl it around, then pour the juices over the steaks. Don’t scrape the pan as it will make the steaks taste bitter. Set the steaks aside to rest for 3 minutes.
- Meanwhile, whisk the remaining olive oil, remaining pomegranate molasses and the lemon juice with a good pinch of salt.
- Add the mint, pomegranate seeds, carrot, onion and tomatoes into the bowl with the grains. Pour over the dressing and mix well. Transfer to a serving dish
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