Whole Spice-crusted Lamb Brochette with Pomegranate Subduction Reduction

Whole Spice-crusted Lamb Brochette with Pomegranate Subduction Reduction

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  • 1 teaspoon each cumin, coriander, mustard seed and fennel seed
  • 2 clove buds
  • 2 allspice berries
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • Sea salt and freshly cracked pepper to taste
  • 1 pound boneless lamb sirloin or leg, cut into 1-inch cubes
  • Pomegranate Subduction Reduction


Place all the spices in a mortar, spice grinder or pepper mill and crack or coarsely grind. Mix together with the olive oil, garlic, salt and pepper. Toss the lamb in this mixture and marinate 1 hour to overnight.

Preheat a gas or charcoal grill to high heat.

Thread the lamb on skewers and grill, turning several times, until the internal temperature is 135° F for medium rare (about 8 to 10 minutes). Serve with the Pomegranate Subduction Reduction.

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