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Passion for Pomegranates continued...
Pomegranate Marinated Lamb
Kabobs
- 1/2 cup pomegranate juice
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 teaspoon dried rosemary or
1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 2 pounds boneless lamb shoulder
or leg, cut into 1 1/2 inch cubes
1. In a large bowl, whisk together
pomegranate juice, oil, lemon juice, salt, pepper, rosemary and
garlic. Add lamb cubes and toss to coat. Cover and refrigerate
at least 6 hours or overnight.
2. Thread lamb equally onto bamboo
or metal skewers. Place skewers on medium hot BBQ or a lightly
greased Grill Pan on medium heat. Cook, turning often until meat
is well browned outside, but pink in the center, about 10-15
minutes. Serves 6.
Enjoy a pomegranate soda: Start with tall glass filled with a
few ice cubes. Pour sparkling water to 1/2 full. Then fill to
the top with 100% pomegranate juice. Garnish with sprig of fresh
mint or a lemon twist.
Return of a classic: Many years ago, Grenadine was made from
pomegranates. Sadly, bottled versions today are made with artificial
flavor and food coloring - no pomegranates at all. To put the
pomegranate back into grenadine, make your own at home. It's
easy.
In a small saucepan, simmer 2
cups of pomegranate juice over medium heat and cook until reduced
by half, about 7 minutes. Reduce heat and add 1 cup sugar, stirring
constantly until dissolved, about 2 minutes. Let cool. Store
in a tightly closed jar or container in the refrigerator for
up to a month.
Along with making a great Tequila
Sunrise or Shirley Temple, this pomegranate syrup, is a tasty
treat. Here are some great ways to use this syrup:
- Drizzle over pancakes, waffles
or French toast
- Stir into plain yogurt, smoothies
or oatmeal
- Pour over frozen yogurt, ice
cream or pound cake
Great garnish: Pomegranate arils add a dash of color,
flavor and texture to many dishes.
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