Lamb marinade pomegranate sauce. Lamb loin with pomegranate sauce
The idea for the marinade came to mind spontaneously. For a long time I have been adding pomegranate molasses (narsharab) to the minced meat for manti or lula kebabs, which gives the meat a special juiciness and subtle sourness. Pomegranate juice itself, even if freshly squeezed, is too aggressive for long-term pickling; boiled juice is another matter, to the point of a delicious syrup. Mixed with olive oil, to further soften the effect of acids, it gently and carefully envelops the meat, making it tastier. Garlic adds another flavor note that blends harmoniously with the lamb and pomegranate molasses.
The baking technology is simple, essentially the same as always for lamb. And as always with meat, it’s important not to overcook it, no matter what the recipe is! And remember that for some time after removing the meat from the oven, the internal temperature continues to rise (about 4-6 ᵒC) and the meat continues to “cook” during “rest”. And of course, God forbid, you prevent the meat from “resting” for 15-20 minutes, otherwise all the juiciness will be “down the drain.” To keep the meat from cooling, you can cover it with foil, but the crust will soften a little.
Sorry that there is no cross-sectional photo, I was preparing the dish for guests and it was somehow inconvenient to drive them away from the table while I took a photo :-) And there were no leftovers at all!
Ingredients
- 1 hind leg of a young lamb
For the marinade:
- 10 cloves of garlic
- 150 ml pomegranate molasses (narsharab)
- 100 ml olive oil
- 1 tbsp. salt
- Ground black pepper to taste
For the glaze:
- 50 ml pomegranate molasses
- 50 ml olive oil
1) Place all marinade ingredients in a blender bowl.
Grind until almost smooth.
2) Wash the leg under cold running water and dry with a paper towel. Place the leg in a small, clean, empty trash bag and rub thoroughly on all sides with the marinade. Pour the rest onto the leg. Wrap the leg and place it in a deep dish or on a tray.
3) Place the meat in a cool place for at least 12 hours.
4) Preheat the oven to 200°C.
5) Remove the leg from the marinade, rinse under cold running water, washing off all remaining garlic (otherwise it will burn), dry with a paper towel and place in a heat-proof dish.
6) Mix all the ingredients for the glaze.
Brush the leg with glaze and place in the preheated oven.
Lamb in pomegranate
juice (photo)
How to cook lamb in pomegranate juice, step-by-step recipe with photos.
Recipe for lamb in pomegranate sauce. Sauce for lamb made from pomegranate juice. In which Cook lamb in pomegranate juice. How long to cook lamb in pomegranate juice.
Recipe for delicious lamb in pomegranate juice. The lamb turns out soft and juicy. . This lamb dish is easy to prepare. When the question arises about what to cook with lamb, remember this recipe.
We need:
- Mutton. This time I had a shoulder blade and a neck. Maybe a leg of lamb.
- Pomegranate juice. I had it in a bottle. You can squeeze it out of a pomegranate yourself. We take high-quality pomegranate juice, without sugar.
- Onion. Lots of onions. We take 500-700 grams of onion per kg of meat.
- Ground black pepper, salt to taste.
- A bunch of parsley.
- A bunch of cilantro.
- Allspice 5 pcs.
- Cloves 5 pcs.
- Olive oil 20 ml. Replacement with butter or sunflower is allowed.
- Garlic 2-3 cloves.
Lamb For stewing, prepare, wash, and cut the meat from the bones. Discard the veins and excess fat. Leave a little fat on the pieces of meat.
Cut the lamb into small pieces.
Cut the onion into half rings.
Heat olive oil in a frying pan. Fry the onion until golden brown. Salt and pepper the onion.
Pour a little oil into a cauldron/deep frying pan with a thick bottom/saucepan. Lay out the lamb.
Fry over high heat until golden brown. Stir constantly.
We stir the lamb constantly. Don't let it burn.
Add fried onions to the lamb. Fry the onion and lamb for 5-7 minutes.
Boil 250 ml in a kettle. water. Add water to the meat. Cover with a lid, reduce heat, and simmer for 10 minutes.
Opening pomegranate juice or squeeze through a sieve from grenade. For every kg of meat you need 300 ml. juice. No more needed, the meat will be sour.
Add pomegranate juice for lamb.
Stir lamb in pomegranate juice. Cover with a lid and simmer for 40 minutes over low heat. During the process, add salt and ground black pepper.
Cut off the roots from the greens. We put it in a bag, hide it in the freezer - it will come in handy for something.
Finely chop the greens. Finely chop the garlic.
Add herbs and garlic to lamb in pomegranate sauce. Simmer for 10 minutes.
Add allspice and cloves to the meat. Put as much as is written, you don’t need any more - you’ll ruin the dish.
Simmer for another 15 minutes. Let's taste for salt. The best side dish for this dish is rice. I told you how to cook rice in the recipe.
Lamb in pomegranate sauce ready. We got two dishes in one - tasty, soft lamb and an interesting pomegranate juice sauce.
Place rice on a plate, pour pomegranate sauce over it, and add meat. Bon appetit.
Wash the lamb loin, dry it and cut it along the ribs into separate portions.
Remove the meat from the bone by cutting it off with a knife.
Loin with the bones removed from the pulp.
It is not necessary to trim the meat, it is more for aesthetics. But if, nevertheless, you decide to clean the bones, then the resulting “trimmings” of meat can be used for another dish. For example, cut the meat into cubes, lightly fry, and cook in the oven until cooked.
Beat the meat on both sides and rub with freshly ground pepper.
Place the chopped pieces of loin in a bowl, pour in pomegranate juice (250 ml) and leave to marinate at room temperature for 30 minutes (if the lamb is not young, the meat needs to be marinated longer by placing in the refrigerator).
When the meat is marinated, drain the pomegranate juice (but do not pour it out, but leave it for the sauce).
Dry the meat by blotting it with paper napkins or a paper towel.
Heat a frying pan with vegetable oil well.
Place the pieces of loin and fry on both sides until golden brown.
Transfer the browned loin to a baking dish or large frying pan and season with salt.
Place the pan in the oven and cook the meat until cooked for 8-10 minutes at 180°C.
The main thing is not to dry out the meat. When pierced with the tip of a knife, clear juice should come out, and the meat should be pinkish when cut.
Prepare pomegranate sauce.
Separate 0.5 cups from the pomegranate juice (which was used to marinate the loin).
Pour the remaining juice into a small saucepan, put on fire, add sugar and bring to a boil.
Boil the sauce to half volume, stirring occasionally.
Add starch to half a glass of cold pomegranate juice and mix well.
Pour the juice with the diluted starch into the sauce in a thin stream, stirring vigorously (it is not necessary to add the juice and starch to the sauce, but then the sauce will be less thick).
Lamb in pomegranate
juice (photo)
How to cook lamb in pomegranate juice, step-by-step recipe with photos.
Recipe for lamb in pomegranate sauce. Sauce for lamb made from pomegranate juice. In which Cook lamb in pomegranate juice. How long to cook lamb in pomegranate juice.
Recipe for delicious lamb in pomegranate juice. The lamb turns out soft and juicy. . This lamb dish is easy to prepare. When the question arises about what to cook with lamb, remember this recipe.
We need:
- Mutton. This time I had a shoulder blade and a neck. Maybe a leg of lamb.
- Pomegranate juice. I had it in a bottle. You can squeeze it out of a pomegranate yourself. We take high-quality pomegranate juice, without sugar.
- Onion. Lots of onions. We take 500-700 grams of onion per kg of meat.
- Ground black pepper, salt to taste.
- A bunch of parsley.
- A bunch of cilantro.
- Allspice 5 pcs.
- Cloves 5 pcs.
- Olive oil 20 ml. Replacement with butter or sunflower is allowed.
- Garlic 2-3 cloves.
Lamb For stewing, prepare, wash, and cut the meat from the bones. Discard the veins and excess fat. Leave a little fat on the pieces of meat.
Cut the lamb into small pieces.
Cut the onion into half rings.
Heat olive oil in a frying pan. Fry the onion until golden brown. Salt and pepper the onion.
Pour a little oil into a cauldron/deep frying pan with a thick bottom/saucepan. Lay out the lamb.
Fry over high heat until golden brown. Stir constantly.
We stir the lamb constantly. Don't let it burn.
Add fried onions to the lamb. Fry the onion and lamb for 5-7 minutes.
Boil 250 ml in a kettle. water. Add water to the meat. Cover with a lid, reduce heat, and simmer for 10 minutes.
Opening pomegranate juice or squeeze through a sieve from grenade. For every kg of meat you need 300 ml. juice. No more needed, the meat will be sour.
Add pomegranate juice for lamb.
Stir lamb in pomegranate juice. Cover with a lid and simmer for 40 minutes over low heat. During the process, add salt and ground black pepper.
Cut off the roots from the greens. We put it in a bag, hide it in the freezer - it will come in handy for something.
Finely chop the greens. Finely chop the garlic.
Add herbs and garlic to lamb in pomegranate sauce. Simmer for 10 minutes.
Add allspice and cloves to the meat. Put as much as is written, you don’t need any more - you’ll ruin the dish.
Simmer for another 15 minutes. Let's taste for salt. The best side dish for this dish is rice. I told you how to cook rice in the recipe.
Lamb in pomegranate sauce ready. We got two dishes in one - tasty, soft lamb and an interesting pomegranate juice sauce.
Place rice on a plate, pour pomegranate sauce over it, and add meat. Bon appetit.
