April 12, 2023

Pomegranate Marinated American Lamb Skewers with Persimmon Chutney


Recipe Provided By
Chef Heidi Krahling

24 appetizers 

Marinated American lamb chops with rosemary & garlic on a plate


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


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).

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