I hosted my third Lean on Lamb Supper Club the other night. In the past, the Tri-Lamb Group supplied me with a recipe; this time, I had to create my own. The Tri-Lamb Group sent me a frozen, boneless leg of lamb and a gift card for ingredients.
I garnered inspiration from friends, family, co-workers and the Internet, as I rarely cook with lamb. I decided on crock-pot lamb with Greek yogurt, mint and pomegranate with a pomegranate and cinnamon reduction. The result was fantastic, with the reduction being one of the stars of the meal.
The Tri-Lamb Group is “a collaborative initiative of lamb producer organizations from the U.S., New Zealand and Australia which focuses on educating Americans about lamb.” The company selects food and lifestyle bloggers in LA, Boston and Washington, D.C.
Recipe (serves 8-10):
1 tbsp. plus 1 tsp. allspice
1 tbsp. cinnamon
1/2 cup plain Greek yogurt
2 tsp. fresh mint, chopped, plus more for garnish, if desired
2 tsp. honey
1 clove garlic, minced
Seeds of 3 pomegranates (1 cup for cooking, 2 cups for garnish)
4 cups chicken broth
1 boneless leg of lamb
Salt and pepper, to taste
In a small bowl, stir together allspice and cinnamon. In a separate bowl, mix Greek yogurt, mint, honey and garlic. Season with salt and pepper, to taste.
Remove lamb from netting and packaging, then rub both sides of the meat with olive oil. Next, massage the allspice and cinnamon mixture into the meat, until all surfaces are covered. NOTE: you might not use all the seasoning. Rub the Greek yogurt marinade into the meat. Make sure to cover the front, back and sides.
Transfer lamb to a large Ziplock bag (might have to use two) and place in the refrigerator. Marinate lamb overnight, 9-10 hours.
In the morning, heat a large indoor skillet over medium to medium-high heat, then drizzle with olive oil. Once oil is hot, remove the lamb from the Ziplock bag and place on the grill. Sear meat for about 1-2 minutes on each side. Transfer lamb to a large plate.
Pour chicken broth into the bowl of a crock pot set to low. Add the lamb and 1 cup of the pomegranate seeds. Cook on low for 7-8 hours, or until cooked through.
Remove lamb from the cock pot (should be very tender) and place on a large cutting board. Cut off the fat, then slice or shred the meat.
Pour the chicken broth mixture from the crock-pot through a mesh sieve with a large bowl underneath. Transfer the broth to a large saucepan and bring to a boil over medium-high heat. Allow the sauce to reduce and thicken, about 30-45 minutes. Season with salt and pepper.
Place the sliced or shredded lamb on a plate and drizzle reduction on top. Garnish with pomegranate seeds and fresh mint, if desired.
Hard night’s work!
The delicious half-eaten strawbery rhubarb tart from Susina Bakery.