Charcoaled Loin Of Lamb

Name: Charcoaled Loin Of Lamb
Total time: 8 h 30 min
Yield: Four servings
Ingredients: 1/2 cup pomegranate concentrate (available in Middle Eastern grocery stores); 1/4 cup lime juice; 1/2 cup olive oil; 2 lamb loins, about 21 ounces each, trimmed of all fat; 2 tablespoons whole cardamom pods, cracked; 1/4 cup coriander seeds, cracked; 1/4 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; 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon hot Madras curry powder; 1/4 cup olive oil; 2 tablespoons lemon juice; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 1/4 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; 1/2 cup shaved Romano cheese, Locatelli if possible

By Molly O'Neill

Total Time: 30 minutes, plus 8 hours' marination
Rating: (0)
Comments: Read comments

Featured in: FOOD; A Gutsy Palate

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Four servings

The Marinade

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

The Curry Oil

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

To Grill the Lamb

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

Ingredient Substitution Guide

Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Using a sharp knife, cut each loin lengthwise into thin strips, ⅛ 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.