Lamb with Pomegranetes and Honey

This dish is from Simple by Diana Henry. It is perfectly spiced and the mint and Pom seeds add a nice contrast. Serve on warmed flat bread.

For the lamb:
4 lb lamb
9 garlic cloves, roughly chopped
Salt
Leaves from a small bunch of mint
4½ tbsp pomegranate molasses 
4½ tbsp honey
4 tbsp olive oil
Juice from 4 lemons
To serve:
1 pomegranate
Leaves from a small bunch of mint
4 garlic cloves, crushed
1 3/4 c Greek yogurt
Flatbreads or cooked couscous 

Pierce deep holes all over the lamb. In a mortar, make a marinade: crush the garlic to a paste with the salt, then add the other ingredients, starting with the mint, and pound some more.

Place lamb in a large bowl. Pour on the marinade, turning the lamb over to coat it. Cover and put in the fridge for about 12 hours.

Return the lamb to room temperature and place in a slow cooker and cook covered for 8 hours. Pull the foil over the lamb and seal to form a tent. The lamb is cooked when you can pull the meat apart with a fork.

Mix the pomegranate seeds with the mint, then add the garlic to the yogurt. Shred the lamb at the table and serve with the yogurt, pomegranate and mint, plus flatbreads or couscous and a salad.

Serves 6 – 8

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Cumin-Coriander Roasted Carrots with Pomegrante and Avocado

This salad is so good – the roasted carrots with the creamy Avocado – perfect!

Ingredients:
20 carrots
2 tbsp olive oil
2 tsp cumin, ground
1 1/2 tsp corriander, ground
1 tsp chili flakes
salt and pepper
2 ripe avocados
1/4 c walnuts, toasted
4 c spinach
cilantros

1 c greek yogurt
1 clove garlic, minced
1/4 c pomegrante seeds

Dressing:
1 tbsp pomegranate molasses
1 clove garlic, minced
1/4 tsp dijon
1/3 c oliveoil
1/4 tsp honey
1/4 tsp lemon juice

Combine dressing ingredients in a small jar, shake to combine.

Stir together the yogurt, garlic and Pom seeds and set aside.

Preheat oven to 400. Place carrots in a single layer. Toss with olive oil, spices and season with salt and pepper. Bake for 30 minutes turning a couple times. 

Toss the spinach with a little dressing to coat. Top with avocado, walnuts, carrots and yogurt sauce.

Serves 6.