| • | 1/4 cup The Perfect Purée Pomegranate Concentrate, thawed |
| • | 2 -3 lb. lamb loin, cut into 1″ chunks |
| • | 1/2 cup canola oil |
| • | 1 tsp. soy sauce |
| • | 1 tsp. coriander seeds, toasted and ground |
| • | 3 garlic cloves, mashed to paste |
| • | Salt and pepper to taste |
| |
| Method: |
| 1. | Combine the lamb with the rest of the ingredients. Mix well and set aside. |
| 2. | Thread the lamb onto the rosemary skewers and grill over a medium-hot fire for 2 minutes per side. |
| 3. | Check for doneness. The meat should be pink and still juicy (medium rare). |
| 4. | Remove the skewers from the grill and serve with Pomegranate Dressing. |
| |
