Meat & Chicken

Pomegranate Marinated Lamb


1/4 cup pomegranate molasses
2 tablespoons olive oil
2 tablespoons rosemary leaves, roughly chopped
550g lamb loin fillets
olive oil cooking spray
6 baby eggplant, trimmed, halved lengthways
100g baby spinach


1. Combine pomegranate molasses, oil, rosemary and salt and pepper in a shallow ceramic dish. Add lamb. Turn to coat. Cover and refrigerate for 1 hour (or longer if time permits).
2. Preheat a barbecue plate on medium high heat. Remove lamb from marinade. Barbecue for 5 to 6 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
3. Spray eggplant with oil. Barbecue for 1 to 2 minutes each side or until tender.
Slice lamb. Arrange spinach on a serving platter. Top with eggplant and lamb. Season with salt and pepper and sprinkle some sumac on top. Drizzle more olive oil if you like.

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