Grilled leg of lamb with pomegranate and roasted spices
Sunday 15 November 2009
The salty, sweet taste of the lamb works well with the sharp, clean pomegranate. Ask your butcher to bone the leg for you and slice into 200g/7oz pieces, following the lamb's natural muscle groups.
1/2 tsp toasted fennel seeds
1/2 tsp toasted coriander seeds
1/3 tsp toasted cumin seeds
1 tbsp olive oil
1 red onion, finely chopped
1/2 tbsp red-wine vinegar
1/3 fresh red chilli, deseeded, finely chopped
1 pomegranate, seeds only
1 small bunch of mint leaves, finely chopped
800g/28oz prepared lamb
1 tbsp olive oil
Sea salt and black pepper
Grind the spices with a pestle and mortar until broken up. Place a small frying pan over a medium heat with the oil and, when warm, add the spices and onion.
Turn down the heat slightly and sauté the onions for 15 minutes; they should be soft and translucent. Add a pinch of salt, the chilli and vinegar and turn the heat up slightly to burn off the vinegar a little.
Add the pomegranate seeds (see introduction) and cook for a minute or so more, add the mint, stir once or twice then remove from the heat. Taste and adjust the salt if necessary.
Rub each piece of lamb with oil, then season generously with salt and pepper. Heat your grill pan and lay the lamb on top, well spaced apart.
Cook without turning for six minutes then turn and cook on the other side for five minutes more. This will give you lamb that is pink inside.
Remove from the heat and lay to rest for 10 minutes in a warm place. Slice each piece of lamb in half, place on warm plates and spoon over the pomegranate sauce.
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