Pomegranate Marinated Lamb Skewers with Cranberry Chutney
Tart cranberry chutney holds up and accents the gaminess of lamb.
INGREDIENTS
Lamb Skewers
1 cup lemon juice
2 cups pomegranate juice (reduced by half)
2 Tbsp ground cumin
1 Tbsp salt
1 tsp black pepper
4 lbs Manitoba grass-fed lamb loin cut into 1 inch cubes
Cranberry Chutney
2 cups fresh or frozen cranberries
1 cup brown sugar
1 cup Fresh Roots Farm raw honey
1 cup apple cider vinegar
2 lemons, juice and zest
1/2 cup raisins
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp ground anise
Garnish
a handful of swiss chard or spinach
METHOD
Lamb Skewers
1. Combine all ingredients in a bowl and refrigerate for 90 minutes.
2. Put 3-4 pieces of lamb on a wooden or metal skewer and broil 2-3 minutes per side.
Cranberry Chutney
1. Heat cranberries until they begin to break down then add all other ingredients.
2. Refrigerate before serving.
Garnish
1. Over medium heat, add greens for 1 minute to wilt slightly before plating.
2. Serve lamb skewers on top of wilted Swiss chard or spinach with a Tbsp of cranberry chutney.
Yield 16 servings