Roasted Lamb with Pomegranate-Tamarind Sauce

Name: Roasted Lamb with Pomegranate-Tamarind Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 pasilla chiles, stemmed, seeded and deveined; 680 grams boneless lamb loin; 296 milliliters chicken stock (low-sodium store-bought is fine); 1 Tbsp olive oil; 3 Tbsps olive oil; 4 plum tomatoes, cored and halved lengthwise; 237 milliliters pomegranate juice, such as POM brand; 4 servings Fresh pomegranate seeds, for garnish; 4 servings Salt and freshly ground pepper; 3 Tbsps sugar; 355 milliliters strained tamarind pulp; 1 large white onion, quartered; 10 cloves 10 whole cloves garlic, peeled

You can never have too many main course recipes, so give Roasted Lamb with Pomegranate-Tamarind Sauce a try. One serving contains 678 calories, 42g of protein, and 26g of fat. This gluten free and dairy free recipe serves 4. Head to the store and pick up onion, salt and pepper, chicken stock, and a few other things to make it today. To use up the pomegranate seeds you could follow this main course with the Pomegranate Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Combine the sugar, juice, stock, and Tamarind-Pasilla Paste in a heavy medium saucepan over medium heat. Cook and stir until the sugar dissolves. Then increase the heat so the mixture simmers. Cook, stirring often, until the liquid has thickened and reduces to a little less than 1 cup, about 20 minutes. Turn the heat to very low and keep the sauce warm while you cook the lamb.

Ingredients you will need

Tamarind

Juice

Sauce

Stock

Sugar

Lamb

Equipment you will use

Sauce Pan

While the sauce is cooking, heat a large ovenproof skillet over medium-high heat.

Ingredients you will need

Sauce

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Frying Pan

Drizzle the lamb with the olive oil, sprinkle generously with salt and place in the skillet. Cook on each side for 5 minutes.

Ingredients you will need

Olive Oil

Lamb

Salt

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Frying Pan

Transfer to a cutting board and let rest for 3 minutes.

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Cutting Board

Cut the lamb crosswise into 1/2-inch-thick slices.

Ingredients you will need

Lamb

Put the slices on the plates and spoon on the sauce.

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Sauce

Sprinkle with the pomegranate seeds and serve right away.

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Pomegranate Seeds

Bring 1 cup water to a boil in a small saucepan. Line a plate with paper towels.

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Water

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Paper Towels

Sauce Pan

Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance.

Ingredients you will need

Olive Oil

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Frying Pan

Add the pasillas and fry on both sides until they're puffed up, about 15 seconds total.

Transfer the chiles to the paper towels to drain.

Ingredients you will need

Chili Pepper

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Paper Towels

Put them in a small bowl, pour in the boiling water and let them soak until their soft, about 15 minutes.

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Water

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Bowl

Drain the chiles and reserve them and the soaking liquid separately.

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Chili Pepper

Discard the oil and wipe the skillet clean. Set it back over medium-high heat. In a large bowl, toss the garlic, tomatoes and onions with the remaining 1 tablespoon oil. Season with salt and pepper, toss gently and put them in the hot skillet. Cook until they're charred with visible black spots, about 7 minutes on each side.

Ingredients you will need

Salt And Pepper