Charcoaled Loin Of Lamb

Ingredients

The marinade:

• ½ cup pomegranate concentrate (available in Middle Eastern grocery stores)
• ¼ cup lime juice
• ½ cup olive oil
• 2 lamb loins, about 21 ounces each, trimmed of all fat
• 2 tablespoons whole cardamom pods, cracked
• ¼ cup coriander seeds, cracked
• ¼ cup cumin seeds
• 1 small onion, peeled, sliced
• 10 cloves garlic, peeled, sliced
• 1 cup cilantro leaves, chopped
• 6 chili peppers, preferably Thai, deveined, seeded, minced

The curry oil:

• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon hot Madras curry powder
• ¼ cup olive oil
• 2 tablespoons lemon juice
• ½ teaspoon salt
• 1 teaspoon freshly ground pepper

To grill the lamb:

• ¼ cup black peppercorns, cracked
• Salt to taste
• 1 tablespoon red wine vinegar
• 2 tablespoons plus 1 teaspoon olive oil
• 1 bunch arugula, about 1/2 pound, rinsed
• ½ cup shaved Romano cheese, Locatelli if possible

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1556 calories; 135 grams fat; 44 grams saturated fat; 71 grams monounsaturated fat; 12 grams polyunsaturated fat; 28 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 60 grams protein; 237 milligrams cholesterol; 736 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. Combine the pomegranate concentrate, lime juice and olive oil. Put the lamb in a glass or ceramic dish, brush both sides with the pomegranate mixture and add the remaining marinade ingredients. Cover with plastic wrap and refrigerate for 8 hours, turning once.
2. Make the curry oil. Put the coriander and cumin seeds in a small heavy skillet and toast them over low heat until aromatic, without browning, about 3 minutes. Set aside to cool. Crush in a mortar and pestle or a small spice grinder until finely ground. Put the ground seeds in a small bowl, add remaining ingredients and set aside for at least 4 hours.
3. Take the lamb out of the marinade and discard marinade. Dust both sides with the cracked peppercorns and season lightly with salt. Put the lamb on a very hot grill and cook until medium-rare, about 6 to 8 minutes per side. Set aside until completely cool.
4. Meanwhile, pour the vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Season to taste with salt and pepper. Add the arugula and Romano. Toss, and set aside.
5. Using a sharp knife, cut each loin lengthwise into thin strips, 1/8 inch thick, about 12 slices per loin. Arrange 4 slices of lamb on each of the 6 dinner plates. Sprinkle with 1 tablespoon of curry oil. Arrange the salad next to the lamb.