Posted on September 16, 2013 by Anne Milneck | 0 comments
Customer Laurie D gave us this recipe for lamb that uses one of our favorite combos: Orange and Pomegranate. The spicy marinating rub makes use of Aleppo Chiles. These rich chile flakes pack a bit of heat but are rounded out by their somewhat sweet, raisin like flavor. Try Blood Orange Avocado Oil in the marinating rub to bring even more citrus flavor to the lamb.
2 lamb racks, 1 to 1 ½ lbs each or 8 to 12 lamb chops
2 Tbl Arbequina Extra Virgin Olive OIl OR Blood Orange Avocado Oil
2 Tbl minced garlic
1 Tbl Aleppo Chile Flakes
2 tsp salt
1 Tbl coarse ground black pepper
½ C fresh orange juice
¼ C pomegranate juice
2 Tbl honey
2 Tbl Pomegranate Balsamic
Mix the ingredients for the marinating rub in a small bowl. Spread the rub over the lamb and allow it to stand at room temperature for 20-30 minutes before grilling.
Combine the glazing syrup ingredients in a small saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until the liquid has reduced to about 1/3rd a cup, 15-20 minutes. Let cool. You can refrigerate the syrup for up to 3 days; if you do, reheat to slightly warm it before serving. If you're left with Pomegranate Juice that you don't plan to use, you can freeze it in ice cube trays. Store the cubes in a freezer-weight zip top bag for up to six months.
Grill the lamb (bone side down first if doing racks) over direct medium heat with the lid closed, turning meat once, until cooked to desired doneness. Let the lamb rest for 5 minutes. Serve with warm syrup drizzled on top.
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