Narsai's Pomegranate Lamb

Pomegranate juice and red wine make a deeply fruity, tangy marinade that works magic on a butterflied leg of lamb. The overnight soak tenderizes the meat while staining it a gorgeous ruby color that looks as striking as it tastes.

Blending the whole marinade in a blender, including a chopped lemon with its peel still on, is a bold move. The lemon oils in the rind add a bitter citrus intensity that you’d never get from juice alone, and it breaks down during the long marinating time into something complex and almost floral.

Wiping off the excess marinade before grilling is important. Too much surface moisture steams instead of sears, and the sugars in the pomegranate juice will burn before the meat gets proper color.

Chef Tips

• Ask your butcher to butterfly the leg of lamb if you’re not comfortable doing it yourself. Even thickness means even cooking.
• Use unsweetened pomegranate juice, not the sweetened cocktail variety. Added sugar will burn and turn bitter on the grill.
• Let the lamb rest for a full 10 minutes after cooking. Butterflied legs are thick enough that resting makes a big difference in juiciness.
• A meat thermometer is a must here. Pull it at 145°F (63°C) for medium-rare; it will rise another 5 degrees while resting.

Variations

• Reduce leftover marinade in a saucepan until syrupy and drizzle it over the carved lamb.
• Add a tablespoon of ground cumin to the marinade for a more Middle Eastern flavor profile.
• Scatter pomegranate seeds over the carved lamb for a beautiful, crunchy garnish.