 Pomegranate
Marinated American Lamb Skewers with Persimmon Chutney
Total Time: 60 minutes or more
Lamb Cuts: Roasts (crown, loin, Saratoga, sirloin, others), Loin
Category: Grilling, Entrée, Appetizer
Servings: 20 to 24
Preparation Time: 1 hour 30 minutes
Cook Time: 15 to 20 minutes
Ingredients:
Lamb:
4 pounds
American Lamb loin,
trimmed of fat and tissue, sliced into pieces 2 to 3 inches long and
1/4-inch thick
1 cup freshly squeezed lemon juice
1 cup pomegranate molasses (see notes)
2 tablespoons cumin seeds, toasted and ground (see notes)
1 tablespoon salt
1 teaspoon ground black pepper
24 skewers, each approximately 5-inches long
Persimmon Chutney:
6 Fuyu (Asian) persimmons, peeled,
halved and cut into thin wedges
1-1/2 cups brown sugar
1-1/2 cups white sugar
1 cup cider vinegar
2 lemons, halved, seeded and thinly sliced
1/4 cup golden raisins
1-inch piece fresh ginger, peeled and sliced paper thin
1 cinnamon stick
3/4 teaspoon ground black pepper
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 piece star anise
2 whole cloves
Preparation:
For the Lamb:
Combine lemon juice, pomegranate
molasses, cumin, salt and pepper, pour over lamb slices in large bowl and
toss to coat. Cover and refrigerate while preparing chutney. Remove lamb
from marinade. Weave 2 or 3 pieces of lamb on each skewer, pushing it 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. Place skewers on a platter and serve with Persimmon Chutney
in a bowl for dipping.
For the Chutney:
Combine all ingredients in 3-quart
saucepan. Simmer over medium-low heat for approximately 45 minutes to 1
hour or until mixture is thickened to the consistency of a relish. Let
cool before serving (chutney will thicken more upon cooling).
Notes:
Pomegranate molasses may be purchased in
Middle Eastern and specialty food stores.
Toast cumin seeds in a 325 degree F oven about 5 minutes, grind in blender.
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