Lamb Brochettes with Pomegranate-Mint Dressing


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🍢 Recipe: Lamb Brochettes with Pomegranate-Mint Dressing

Yield: 4 servings | Prep time: 20 mins (+ marinating) | Cook time: 10 mins

🛒 Ingredients

For the Lamb Brochettes:

  • 600g Lamb leg or shoulder, cut into 3cm cubes
  • 2 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1/2 tsp Cinnamon
  • Salt & black pepper

For the Pomegranate-Mint Dressing:

  • 3 tbsp Pomegranate molasses
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Lemon juice
  • 1/2 cup Fresh mint leaves, finely chopped
  • 1/2 tsp Honey (optional, for balance)
  • Pomegranate seeds (for garnish)


👨‍🍳 Instructions & Method

1. Marinate the Lamb

In a large bowl, whisk together the olive oil, garlic, paprika, cumin, and cinnamon. Toss the lamb cubes in the mixture until evenly coated. Cover and refrigerate for at least 1 hour (ideally 4 hours) to allow the spices to penetrate the fibres.

2. Prepare the Dressing

In a small jar or bowl, whisk the pomegranate molasses, olive oil, and lemon juice until emulsified. Stir in the chopped mint and honey. Season with a pinch of salt. Set aside so the flavours can meld.

3. Skewer and Grill

  1. Thread the marinated lamb onto metal or soaked wooden skewers. Do not crowd the meat; leave a tiny gap between pieces for even charring.
  2. Preheat a grill or griddle pan to high heat.
  3. Brush the grill lightly with oil. Sear the brochettes for 2–3 minutes per side. For medium-rare, aim for an internal temperature of 54°C (130°F).
  4. Remove from heat and let the meat rest for 5 minutes.

4. Assembly

Arrange the hot brochettes on a platter. Whisk the dressing one last time and drizzle it generously over the meat. Top with a handful of fresh pomegranate seeds and extra mint leaves for a pop of colour and texture.


💡 Pro Tips

  • The "Moorish" Secret: If you want extra depth, add a pinch of Sumac to the dressing for a dry, citrusy tang that complements the molasses.
  • Don't Overcook: Lamb can become tough quickly. Use high heat to get a dark crust while keeping the centre pink and juicy.
  • The Skewer Trick: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent them from catching fire on the grill.

 

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