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1
For the skewered lamb: Combine the oil, garlic, parsley, rosemary and thyme in a bowl.
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2
Add the lamb, cover and refrigerate for at least 2 hours and up to 24 hours.
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3
The longer the refrigeration time, the better.
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4
For the spicy pomegranate-rioja red wine vinaigrette: Combine the pomegranate juice, wine, peppercorns, thyme and 1 tablespoon honey in a small saucepan.
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5
Cook over high heat until the syrup is reduced to 1 cup.
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6
Remove the syrup from the heat and cool.
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7
Remove the thyme and peppercorns with a spoon.
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8
Whisk the remaining 1 tablespoon honey, mustard and vinegar in a bowl.
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9
Whisk in 1/2 cup of the red wine syrup.
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10
Cover and refrigerate the remaining syrup to keep up to 1 month.
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11
Remove the lamb from the refrigerator 30 minutes before grilling.
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12
Preheat a charcoal grill for direct grilling.
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13
Remove the lamb from the marinade and pat dry with paper towels.
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14
Sprinkle the lamb with salt and pepper on both sides.
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15
Thread 2 or 3 pieces of the lamb onto each skewer, so the lamb lays flat.
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16
Grill the lamb until golden brown and charred on both sides and cooked to medium doneness, about 2 minutes each side.
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17
Transfer the lamb to a sheet pan.
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18
Drizzle the lamb with some Spicy Pomegranate-Rioja Red Wine Vinaigrette and let sit for 5 minutes.
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19
For the mint-almond relish: Mix the almonds and mint and sprinkle with salt and pepper just before serving.
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20
Drizzle the remaining Spicy Pomegranate-Rioja Red Wine Vinaigrette over the lamb and sprinkle with the mint-almond relish.
