inthekitchen
Pomegranate
Marinated Lamb
Skewers with
Cranberry Chutney
Tart cranberry chutney holds
up and accents the gaminess
of lamb.
INGREDIENTS
Lamb Skewers
1 cup lemon juice
2 cups pomegranate juice
(reduced by half)
2 Tbsp ground cumin
1 Tbsp salt
1 tsp black pepper
4 lbs Manitoba grass-fed lamb
loin cut into 1 inch cubes
12
ciao! / feb/mar / two thousand nineteen
Cranberry Chutney
2 cups fresh or frozen
cranberries
1 cup brown sugar
1 cup Fresh Roots Farm
raw honey
1 cup apple cider vinegar
2 lemons, juice and zest
1/2 cup raisins
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp ground anise
Garnish
handful of swiss chard or spinach
METHOD
Lamb Skewers
1. Combine all ingredients
in a bowl and refrigerate for
90 minutes.
2. Put 3-4 pieces of lamb on a
wooden or metal skewer and
broil 2-3 minutes per side.
Cranberry Chutney
1. Heat cranberries until they
begin to break down then add
all other ingredients.
2. Refrigerate before serving.
Garnish
1. Over a medium heat, add
greens for 1 minute to wilt
slightly before plating.
2. Serve lamb skewers on top of
wilted Swiss chard or spinach
with a Tbsp of cranberry
chutney.
Yield 16 servings