Monday, October 20, 2008

Lamb with pomegranate

When flipping through the latest issue of Bon Appetit, the beautiful picture of lamb with pomegranate caught my eye. I tore out the recipe because it looked like a good use for the bottle of pomegranate molasses that's been languishing in my fridge. I simplified the recipe a bit by using boneless lamb chunks, I think it saved a lot of time and energy. I served this dish over bulgur wheat instead of the couscous that the recipe calls for. The lamb comes out sweet and tangy from the pomegranate molasses with an exotic flavor from the spice blend. Fresh pomegranate arils and basil add a finishing touch. This was a fun and unique recipe - simple, but still elegant and delicious.

7 comments:

Lisa said...

This looks so pretty. Pomegranates are one of my favorite fruits.

Lo said...

I saw this recipe in BA as well, and marked it as one to try.

I like your pairing with bulgar. Did you season it at all?

Sara said...

Lo, I just seasoned the bulgur with a little salt and pepper.

Helene said...

Pomegranate just arrived at our market this week. I usually eat it in salads.

susan said...

ahaha, how delicious looking! i happen to be eating pomogranate right now! :)

Sharon said...

Sara, this is such a gorgeous dish! I also love your pic with Michael Chiarello. He's one of our favorites.

cook eat FRET said...

another one that sounds wonderful. and that bottle of pomegranate molasses is totally on my list. i keep meaning to get some... it'll be so "over" by the time i do...