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Lamb Loin with Pomegranate Molasses Glaze

Food Network Canada
PREP TIME
17 min
COOK TIME
7 min
YIELDS
4 servings
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Ingredients

Lamb Loin with Pomegranate Mol

1
Tbsp whole black pepper
1
Tbsp allspice
¼
tsp ground cinnamon
½
cup pomegrante molasses
2
lamb loins, trimmed and cleaned

Quinoa Pilaf

1
cup quiona
2
Tbsp olive oil
5
green onions, chopped, seperate white and green parts
1
clove garlic, finely chopped
1
medium zucchini, diced
tsp lemon juice
1
zest zest of 1 lemon
salt and pepper, to taste

Pomegrante Salad

2
large pomegrantes, seeded
½
cup crumbled feta
½
cup hulled green pumpkin seeds, toasted
2
Tbsp coarsely chopped fresh mint
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Directions

Step 1

In a mortar and pestle or a spice grinder, grind black pepper, allspice and cinnamon. In a small bowl, combine pomegranate molasses and spice mixture. Spread glaze over lamb and marinate for 30 minutes.

Step 2

Preheat grill. Season lamb with salt and grill on BBQ for 3-4 minutes. Flip meat and grill an additional 3-4 minutes, basting with additional leftover glaze. Remove meat from heat and let rest 3-5 minutes.

Step 3

Slice lamb against the grain

Step 4

In a medium pot, bring 2 L of salted water to a boil. Add quinoa and cook for 12 minutes, or until tender. Drain in colander and rinse with cold water.

Step 5

In a large skillet, heat olive oil over medium heat.

Step 6

Add the whites of the green onion and garlic. Sauté 1 minute, or until soft and translucent.

Step 7

Add zucchini and cook 3-4 minutes or until tender.

Step 8

Add cooked quinoa, the greens of the green onion, lemon juice, and lemon zest.

Step 9

Season with salt and pepper. Can be served warm or at room temperature.

Step 10

In a small bowl, combine pomegranate seeds, crumbled feta, and pumpkin seeds. Toss to combine.

Step 11

Before serving, sprinkle with fresh mint

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My rating for Lamb Loin with Pomegranate Molasses Glaze
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