Monday, December 24, 2007

Shake your pom pom's.

Pomegranate-marinated Lamb Steaks with Coriander Tabbouleh


Lamb is usually my go-to meat when planning a menu for a dinner party. It never fails to please a crowd and its versatility knows no end. Whether it's a succulent leg of lamb, spiced ground lamb kabobs, tender to the bone shanks or juicy steaks - I find lamb in every form delicious and spectacularly easy to prepare. Lamb is best prepared medium rare to medium as overcooking it can lead to a dry, pungent dish.

The other day when my best friend came to town, I made sure to have a nice home-cooked meal waiting to welcome her. Lamb and pomegranate have such a natural affiliation - the tart and sweet undertones meld with the subtly gamy meat. The coriander tabbouleh is a refreshing take on the classic. I like to add the seeds of a pomegranate for a surprising pop of flavour. The hollowed out halves of pomegranates make for stunning bowls.

Pomegranate-marinated Lamb Steaks with Coriander Tabbouleh - adapted from Diva Cooking

Marinade:

  • 1 1/2 tbs pomegranate molasses
  • 1/2 tbs olive oil
  • 1 garlic clove, chopped
  • grated zest of half a lemon
  • salt and pepper
  • 4 lamb steaks or 12 lamb cutlets, trimmed

Pomegranate Dressing:

  • 1/4 cup olive oil
  • 4 tbs pomegranate molasses
  • juice of half a lemon
  • 1 garlic clove
  • 1 tbs clear honey
  • 1 tbs mint, finely chopped

Coriander Tabbouleh:

  • 150 g (5 oz) cracked Bulgar wheat
  • 1/2 tsp coriander seeds, toasted and ground
  • 1/4 tsp each cumin and fennel seeds, toasted and ground
  • half a red onion, finely chopped
  • 1/2 tsp salt
  • 1/2 cucumber, seeded and diced
  • 2 tomatoes, seeded and diced
  • a handful each of parsley and cilantro (coriander), finely chopped
  • 1/2 cup pomegranate seeds
  • 2 scallions, finely chopped
  • juice and grated zest of half a lemon
  • cayenne pepper
  • 2 tbs olive oil

Mix together the marinade ingredients and rub into the lamb. Place in a Ziploc bag and leave in the fridge for at least 2 hours, preferably overnight.

For the pomegranate dressing, place all the ingredients into a blender and puree until well combined. Check for seasoning and set aside.

To make the tabbouleh, wash the Bulgar wheat in several changes of water and drain. Place the wheat in a large bowl, cover with an inch of cold water and soak for an hour. Drain the wheat, pressing down hard to extract as much water as possible. Mix with the remaining ingredients and toss well. Taste and adjust the seasoning if necessary.

Grill the steaks or cutlets under a hot grill or on a barbecue, brushing with the marinade and turning to make sure both sides are cooked and glazed until medium rare to medium. Serve with the tabbouleh piled into pomegranate halves and drizzled with the pomegranate dressing.

4 comments:

One Food Guy said...

This looks outstanding. I like your use of the pomegranate shell for the tabbouleh. I'm curious though, where do you get pomegranate molasses? Or did you make it? Cheers!

Merav said...

Thank you! I bought the molasses (or syrup) from a local Middle Eastern market. If you can't find it however, you could use pomegranate juice mixed with some honey. Hope you try it and love it!

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