Grilled Coriander Rubbed Lamb

8 portions

    • 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
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.