Charcoaled Loin Of Lamb

Name: Charcoaled Loin Of Lamb
Yield: 4 servings
Ingredients: ½ cup pomegranate concentrate (available in Middle Eastern grocery stores); ¼ cup lime juice; ½ cup olive oil; 2 lamb loins, about 21 ounces each, trimmed of all fat; 2 tablespoons whole cardamom pods, cracked; ¼ cup coriander seeds, cracked; ¼ 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; ¼ cup olive oil; 2 tablespoons lemon juice; ½ teaspoon salt; 1 teaspoon freshly ground pepper; ¼ cup black peppercorns, cracked; Salt to taste; 1 tablespoon red wine vinegar; 2 tablespoons plus 1 teaspoon olive oil; 1 bunch arugula, about ½ pound, rinsed; ½ cup shaved Romano cheese, Locatelli if possible

By Molly O’Neill

Published May 2, 1992

Total Time: 30 minutes, plus 8 hours' marination
Rating: (0)
Comments: Read comments

Featured in: FOOD; A Gutsy Palate

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:Four servings

THE MARINADE

½ cup pomegranate concentrate (available in Middle Eastern grocery stores)
¼ cup lime juice
½ cup olive oil
2 lamb loins, about 21 ounces each, trimmed of all fat
2 tablespoons whole cardamom pods, cracked
¼ cup coriander seeds, cracked
¼ 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

THE CURRY OIL

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon hot Madras curry powder
¼ cup olive oil
2 tablespoons lemon juice
½ teaspoon salt
1 teaspoon freshly ground pepper

TO GRILL THE LAMB

¼ cup black peppercorns, cracked
Salt to taste
1 tablespoon red wine vinegar
2 tablespoons plus 1 teaspoon olive oil
1 bunch arugula, about ½ pound, rinsed
½ cup shaved Romano cheese, Locatelli if possible

Ingredient Substitution Guide

Preparation

Step 1
Combine the pomegranate concentrate, lime juice and olive oil. Put the lamb in a glass or ceramic dish, brush both sides with the pomegranate mixture and add the remaining marinade ingredients. Cover with plastic wrap and refrigerate for 8 hours, turning once.
Step 2
Make the curry oil. Put the coriander and cumin seeds in a small heavy skillet and toast them over low heat until aromatic, without browning, about 3 minutes. Set aside to cool. Crush in a mortar and pestle or a small spice grinder until finely ground. Put the ground seeds in a small bowl, add remaining ingredients and set aside for at least 4 hours.
Step 3
Take the lamb out of the marinade and discard marinade. Dust both sides with the cracked peppercorns and season lightly with salt. Put the lamb on a very hot grill and cook until medium-rare, about 6 to 8 minutes per side. Set aside until completely cool.
Step 4
Meanwhile, pour the vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Season to taste with salt and pepper. Add the arugula and Romano. Toss, and set aside.
Step 5
Using a sharp knife, cut each loin lengthwise into thin strips, ⅛ inch thick, about 12 slices per loin. Arrange 4 slices of lamb on each of the 6 dinner plates. Sprinkle with 1 tablespoon of curry oil. Arrange the salad next to the lamb.