[DRAFT]
Recipe courtesy of Aaron Sanchez
Episode: Meat Lovers
Print
Roasted Lamb with Pomegranate-Tamarind Sauce
Total:
1 hr 30 min
Prep:
30 min
Inactive:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 30 min
Prep:
30 min
Inactive:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons sugar
  • 1 cup pomegranate juice, such as POM brand
  • 1 1/4 cups chicken stock (low-sodium store-bought is fine)
  • 1/4 cup Tamarind-Pasilla Paste, recipe follows
  • One 1 1/2- to 2-pound boneless lamb loin
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper
  • Fresh pomegranate seeds, for garnish
  • 10 whole cloves garlic, peeled
Tamarind-Pasilla Paste:
  • 3 tablespoons olive oil
  • 4 plum tomatoes, cored and halved lengthwise
  • 1 large white onion, quartered
  • 4 pasilla chiles, stemmed, seeded and deveined
  • Salt and freshly ground pepper
  • 1 1/2 cups strained tamarind pulp

Directions

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.

While the sauce is cooking, heat a large ovenproof skillet over medium-high heat. Drizzle the lamb with the olive oil, sprinkle generously with salt and place in the skillet. Cook on each side for 5 minutes. Transfer to a cutting board and let rest for 3 minutes. Cut the lamb crosswise into 1/2-inch-thick slices.

Put the slices on the plates and spoon on the sauce. Sprinkle with the pomegranate seeds and serve right away.

Tamarind-Pasilla Paste:

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

Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance. 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. Put them in a small bowl, pour in the boiling water and let them soak until their soft, about 15 minutes. Drain the chiles and reserve them and the soaking liquid separately.

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. Transfer the vegetables to a clean bowl and let them cool to room temperature.

Put the tamarind pulp, chiles, 1/2 cup of the soaking liquid and the roasted vegetables in a blender or food processor and blend until smooth.

Store it in an airtight container in the refrigerator for up to a week or in the freezer up to a month. 

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Leg of Lamb

Recipe courtesy of Bobby Flay

Crown Roast of Lamb

Recipe courtesy of Alton Brown

Crown Roast of Lamb

Recipe courtesy of Emeril Lagasse

Sunday Roast Lamb Pie

Recipe courtesy of Pacific Pie Co.

Roast Lamb for One

Recipe courtesy of Nigella Lawson

Mustard and Curry Roast Lamb

Recipe courtesy of Aida Mollenkamp

Roasted Lamb Chops with Harissa

On TV

Siba's Table

7:30am | 6:30c

Siba's Table

8:30am | 7:30c

Siba's Table

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Brunch at Bobby's

1:30pm | 12:30c

Brunch at Bobby's

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c