Put the lamb in a bag with pomegranate juice; refrigerate overnight. remove from marinade and pat dry with paper towels.
In a mortar, mix black pepper, coumin, coriander, fresh garlic, olive oil and lemon juice into a paste. Spread the paste over the lamb and let sit in the refrigerator for at least 30 minutes.
Grill on high to internal temperature of 135-140F
April 17, 2009
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