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1
Combine the pomegranate concentrate, lime juice and olive oil.
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2
Put the lamb in a glass or ceramic dish, brush both sides with the pomegranate mixture and add the remaining marinade ingredients.
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3
Cover with plastic wrap and refrigerate for 8 hours, turning once.
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4
Make the curry oil.
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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.
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6
Set aside to cool.
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7
Crush in a mortar and pestle or a small spice grinder until finely ground.
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8
Put the ground seeds in a small bowl, add remaining ingredients and set aside for at least 4 hours.
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9
Take the lamb out of the marinade and discard marinade.
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10
Dust both sides with the cracked peppercorns and season lightly with salt.
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11
Put the lamb on a very hot grill and cook until medium-rare, about 6 to 8 minutes per side.
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12
Set aside until completely cool.
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13
Meanwhile, pour the vinegar in a large glass or ceramic bowl.
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14
Whisk in the olive oil.
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15
Season to taste with salt and pepper.
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16
Add the arugula and Romano.
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17
Toss, and set aside.
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18
Using a sharp knife, cut each loin lengthwise into thin strips, 1/8 inch thick, about 12 slices per loin.
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19
Arrange 4 slices of lamb on each of the 6 dinner plates.
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20
Sprinkle with 1 tablespoon of curry oil.
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21
Arrange the salad next to the lamb.
