Butterflied Lamb In Pomegranate Juice Recipe

How to make it

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• Trim off any excess fat. Cut slits in the meat and stuff in the slivers of garlic. Combine the minced rosemary, garlic, salt and olive oil to make a paste. (I use a mortar & pestle here). Rub over all of the surfaces of the meat. Place the meat in a shallow glass dish and add pomegranate juice to cover. Marinate for 2 hours in the refrigerator, turning once. Bring the meat to room temperature before grilling.
• About 45 minutes before grilling time, build a fire. When the coals are covered with grayish ash, place the grill rack 5 to 6 inches above the heat, or use a gas grill or broiler.
• Place the meat on the grill or in the broiler. For rare meat, cook for 20 minutes per side; for medium rare, 25 minutes per side. The exact timing will depend upon the heat of the fire and the thickness of the meat. The softer the meat feels in the middle when you push your finger into it, the more rare it is. The firmer the meat, the more well done.
• During the last 10 minutes of grilling, place the branches of rosemary on the coals (skip if you are broiling). Turn the meat once so both sides benefit from the herbal smoke. Brush with the pomegranate marinade.
• Remove from the heat and let the meat rest for 10 minutes. Slice and serve.
• Delicious with Salsa Verde: 2 cloves garlic, minced; 3 TBSP minced fresh oregano (or 1 T dried); 1/4 cup minced flat leaf parsley; 1 tsp sea salt; 1/2 cup fruity olive oil; 3 TBSP red wine vinegar. Combine ingredients and let sit several hours before serving. Spoon over grilled meat.
• Serves 10.