Charcoaled Loin Of Lamb Recipe

Name: Charcoaled Loin Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Combine the pomegranate concentrate, lime juice and olive oil.
2
Put the lamb in a glass or ceramic dish, brush both sides with the pomegranate mixture and add the remaining marinade ingredients.
3
Cover with plastic wrap and refrigerate for 8 hours, turning once.
4
Make the curry oil.
5
Put the coriander and cumin seeds in a small heavy skillet and toast them over low heat until aromatic, without browning, about 3 minutes.
6
Set aside to cool.
7
Crush in a mortar and pestle or a small spice grinder until finely ground.
8
Put the ground seeds in a small bowl, add remaining ingredients and set aside for at least 4 hours.
9
Take the lamb out of the marinade and discard marinade.
10
Dust both sides with the cracked peppercorns and season lightly with salt.
11
Put the lamb on a very hot grill and cook until medium-rare, about 6 to 8 minutes per side.
12
Set aside until completely cool.
13
Meanwhile, pour the vinegar in a large glass or ceramic bowl.
14
Whisk in the olive oil.
15
Season to taste with salt and pepper.
16
Add the arugula and Romano.
17
Toss, and set aside.
18
Using a sharp knife, cut each loin lengthwise into thin strips, 1/8 inch thick, about 12 slices per loin.
19
Arrange 4 slices of lamb on each of the 6 dinner plates.
20
Sprinkle with 1 tablespoon of curry oil.
21
Arrange the salad next to the lamb.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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, and more.

Yes, Charcoaled Loin Of Lamb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Charcoaled Loin Of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions