Pomegranate Marinated American Lamb Skewers with Persimmon Chutney
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Recipe Provided By
Chef Heidi KrahlingServings
24 appetizers
Ingredients
Pomegranate Lamb Skewers:
- 1 cup fresh lemon juice
- 1 cup pomegranate molasses
- 2 tablespoons cumin seeds, toasted and ground
- 1 tablespoon salt
- 1 teaspoon ground pepper
- 4 pounds American Lamb loin, trimmed of surface fat and silver skin and cut into pieces 2 to 3 inches long and 1/4-inch thick
- 24 wooden skewers, each approximately 5-inches long, soaked in water
Persimmon Chutney:
- 6 Fuyu (Asian) 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, seeded
- 1/4 cup golden raisins
- 1-inch piece gingerroot
- 1 cinnamon stick
- 3/4 teaspoon ground 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
Directions
For Lamb Skewers: In large bowl, combine lemon juice, pomegranate molasses, cumin, salt and pepper. Add lamb slices and toss to coat. Cover, refrigerate and marinate for 1 hour. Remove lamb from marinade. Weave 2 or 3 pieces of lamb on each skewer, pushing lamb to the tip of the skewer to avoid burning. Broil or grill the skewers 5 to 6 inches from source of heat, 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 for dipping.
For Persimmon Chutney: In saucepot combine all chutney ingredients. Simmer over medium-low heat for 45 to 60 minutes, stirring occasionally. Cook until mixture is thickened to the consistency of relish. Let cool before serving (chutney will thicken more upon cooling).
