April 17, 2009

grilled lamb short ribs with pomegranate marinade

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