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Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish (Bobby Flay) Recipe

Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish (Bobby Flay) Recipe

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Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish (Bobby Flay)

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Ingredients:

Serving

1 cup canola oil
1 head garlic, cloves separated, peeled and coarsely chopped
2 tbsp chopped fresh parsley
2 tbsp fresh rosemary leaves
2 tbsp fresh thyme leaves
1 lb lamb loin , cut into 1-inch pieces
kosher salt and freshly ground black pepper
1 1/2 cups pomegranate juice
1 1/2 cups rioja red wine
1 tsp whole black peppercorns
2 sprigs fresh thyme
1 tbsp plus 1 tbsp clover honey
2 tbsp dijon mustard
2 tbsp aged sherry vinegar
1/4 cup lightly toasted almonds, finely chopped
1/4 cup packed fresh mint leaves, finely chopped
kosher salt and freshly ground black pepper
special equipment: 6-inch skewers, soaked in water for at least 1 hour

Directions:

For the skewered lamb: Combine the oil, garlic, parsley, rosemary and thyme in a bowl. Add the lamb, cover and refrigerate for at least 2 hours and up to 24 hours. The longer the refrigeration time, the better.
For the spicy pomegranate-rioja red wine vinaigrette: Combine the pomegranate juice, wine, peppercorns, thyme and 1 tablespoon honey in a small saucepan. Cook over high heat until the syrup is reduced to 1 cup. Remove the syrup from the heat and cool. Remove the thyme and peppercorns with a spoon.
Whisk the remaining 1 tablespoon honey, mustard and vinegar in a bowl. Whisk in 1/2 cup of the red wine syrup. Cover and refrigerate the remaining syrup to keep up to 1 month. Yield: about 1 cup.
Remove the lamb from the refrigerator 30 minutes before grilling.
Preheat a charcoal grill for direct grilling. Remove the lamb from the marinade and pat dry with paper towels. Sprinkle the lamb with salt and pepper on both sides. Thread 2 or 3 pieces of the lamb onto each skewer, so the lamb lays flat. Grill the lamb until golden brown and charred on both sides and cooked to medium doneness, about 2 minutes each side. Transfer the lamb to a sheet pan. Drizzle the lamb with some Spicy Pomegranate-Rioja Red Wine Vinaigrette and let sit for 5 minutes.
For the mint-almond relish: Mix the almonds and mint and sprinkle with salt and pepper just before serving.
Drizzle the remaining Spicy Pomegranate-Rioja Red Wine Vinaigrette over the lamb and sprinkle with the mint-almond relish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	967.03 Kcal (4049 kJ)
Calories from fat	808.58 Kcal
		% Daily Value*
Total Fat	89.84g	138%
Cholesterol	94.63mg	32%
Sodium	151.01mg	6%
Potassium	439.36mg	9%
Total Carbs	21.18g	7%
Sugars	18.78g	75%
Dietary Fiber	1.49g	6%
Protein	20.55g	41%
Vitamin C	5.1mg	9%
Iron	3.1mg	17%
Calcium	67.8mg	7%

Amount Per 100 g
Calories	324.07 Kcal (1357 kJ)
Calories from fat	270.97 Kcal
		% Daily Value*
Total Fat	30.11g	138%
Cholesterol	31.71mg	32%
Sodium	50.61mg	6%
Potassium	147.24mg	9%
Total Carbs	7.1g	7%
Sugars	6.29g	75%
Dietary Fiber	0.5g	6%
Protein	6.89g	41%
Vitamin C	1.7mg	9%
Iron	1mg	17%
Calcium	22.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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