Lazy Sunday: Big Green Egg Pomegranate Lamb

 

This week sees the return of National BBQ week and with the weather set to be sunny (fingers crossed!), what better time to wake up your garden furniture, crack open the Pimms and fire up the barby! Wave goodbye to boring burgers and humdrum hotdogs, this grilled lamb and pomegranates recipe from Food Stories is a total Turkish treat that is sure to have your taste buds dancing!

 

BBQ Pomegranate Lamb

Prep time: 1 hour + marinating

Cooking time: 15 minutes

 

Ingredients

20 small lamb chops

For the Marinade

8 tablespoons pomegranate molasses
2 tablespoons Turkish chilli flakes or 1 tablespoon regular chilli flakes
4 cloves garlic, crushed
4 tablespoons olive oil

To serve

200g couscous or bulgur wheat cooked using good quality stock
fresh mint and coriander, chopped
Seeds of 1 pomegranate
2 lemons, halved
6 spring onions
olive oil
250g yogurt
handful mint leaves

Method

1.Combine the marinade ingredients, then mix with the chops. Cover and refrigerate for at least 4 hours or overnight.

2.Remove the chops from the fridge an hour before you want to cook them. Set the EGG up for grilling over direct heat

3.Mix the cooked couscous or bulgur with the fresh herbs, pomegranate seeds, a good slug of olive oil, and some salt and pepper.

4.Mix the yoghurt with the mint, garlic and some salt and pepper.

5.When the grill is ready, rub the spring onions with a little olive oil and cook the spring onions until soft and charred.

6.Remove, chop finely and mix with the couscous.

7.Cook the chops for a couple of minutes each side, then allow to rest in a warm place.

8.Caramelise the lemon halves briefly on the grill.

9.Arrange the couscous on a large plate, then stack the chops on top and serve with the yoghurt and caramelised lemons alongside.

 

Top Tips

You could also slow cook a shoulder of lamb in pomegranate molasses if you’d prefer a large cut of meat with more of a sauce. Just marinate it in150ml each of pomegranate molasses and water, and cook slowly on the EGG set up for indirect cooking at 150c with the lamb in a tray with some onions and garlic, basting every now and then. Serve on top of the couscous as per the chops.

 

For more recipes head to Big Green Egg and Food Stories

 

 

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