Pomegrante Lamb SkewersElena Duggan
- 400g Lamb fillet cut into 3-4cm chunks
- 2 tbsp pomegranate molasses
- 1 tbsp EVOO
- The juice of half a lemon
- Pinch of salt
- 1⁄2 cup of Jalna yoghurt
- Seeds from 1 pomegranate
- 1 cup of chopped mint
- A handful of chopped pistachios
- Lemon wedges
- Combine all the ingredients and massage lamb well to coat.
- set aside for 30 mins minimum to marinade
- thread lamb onto 4-5 skewers.
- grill the lamb about 3 minutes each side for a total of 6 minutes.
- set aside to rest for 5 minutes.
- mix yoghurt, 1⁄4 of the pomegranate seeds, 1⁄4 of the mint, and juice of 1 wedge of lemon.
- Drizzle 1⁄2 over lamb and reserve half into a bowl to serve
- scatter, pomegranate seeds, mint, pistachios over skewers and some lemon wedges around.
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