Meat

Featured Recipe

Grilled Coriander Rubbed Lamb

Yield: 8 portions
    • 2 -3 lb. lamb loin, cut into 1" chunks
    • 1/4 cup The Perfect Purée 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.

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