Special Diets

Pomegranate-Marinated Lamb Skewers with Persimmon Chutney

• From: American Lamb Board

Ingredients

• Pomegranate-Marinated Lamb Skewers1 cup fresh lemon juice

• 1 cup pomegranate molasses

• 2 Tbs cumin seeds, toasted and ground

• 1 Tbs salt

• 1 tsp pepper, ground

• 4 lbs lamb loin, trimmed of fat and silver skin, sliced into pieces 2 inches long and 1/4-inch thick

• 24 5 inch wooden skewers, soaked in water

• Persimmon Chutney6 fuyu persimmons, peeled, halved, and thinly sliced

• 1 1/2 cups brown sugar, packed

• 1 1/2 cups granulated sugar

• 1 cup cider vinegar

• 2 lemons, halved, thinly sliced into half rounds and seeded

• 1/4 cup golden raisins

• 1 1 inch piece of ginger root, peeled, and sliced paper thin

• 1 cinnamon stick

• 3/4 tsp pepper, ground

• 3/4 tsp cumin, ground

• 3/4 tsp salt

• 1/4 tsp cardamom, ground

• 1/4 tsp coriander, ground

• 1/4 piece star anise

• 2 whole cloves

A meal fit for a goddess—pomegranates and persimmons create a rich and luxurious flavor.

Directions

• In large bowl, combine lemon juice, pomegranate molasses, cumin, salt, and pepper.
• Add lamb slices and toss to coat.
• Cover and marinate in the refrigerator for 1 hour.
• Remove lamb from marinade.
• Weave 2 or 3 pieces of lamb slices on each skewer, pushing lamb to the tip of the skewer to avoid burning.
• Broil or grill the skewers, about 5 to 6 inches from heat source, 2 to 3 minutes on each side for medium-rare, or to desired degree of doneness.
• Place skewers on a platter and serve with a bowl of Persimmon Chutney (recipe follows) for dipping.
• Persimmon ChutneyIn 3-quart saucepan, combine all chutney ingredients: persimmons, brown sugar, sugar, vinegar, lemons, raisins, ginger, cinnamon stick, pepper, cumin, salt, cardamom, coriander, anise, and cloves.
• Simmer over medium-low heat for approximately 45 minutes to 1 hour, stirring occasionally.
• Cook until mixture is thickened to the consistency of a relish.
• Let cool before serving (chutney will thicken more upon cooling).