| • |
1/4 cup The Perfect Purée Pomegranate Concentrate, thawed |
| • |
2 -3 lb. lamb loin, cut into 1″ chunks |
| • |
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. |
|
|
