Whole Spice-crusted Lamb Brochette with Pomegranate Subduction Reduction

Yield: 4 entrée or 8 to 12 appetizer portions

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

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!

Ingredients

Preparation

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.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: grilling, lamb, spices

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