Pomegranate Concentrate

Featured Recipe

Grilled Coriander Rubbed Lamb Yield: 8 portions

•	2 -3 lb. lamb loin, cut into 1" chunks
•	1/4 cup Culinary Traditions™ Pomegranate Concentrate,  thawed
•	1/2 cup canola oil
•	1 tsp. soy sauce
•	1 tsp. coriander seeds, toasted and ground
•	3 garlic cloves, mashed to paste
•	salt and pepper to taste
Method:
1.	Combine the lamb with the rest of the ingredients. Mix well and set aside.
2.	Thread the lamb onto the rosemary skewers and grill over a medium-hot fire for 2 minutes per side.
3.	Check for doneness. The meat should be pink and still juicy (medium rare).
4.	Remove the skewers from the grill and serve with Pomegranate Dressing.