This Persian-inspired lamb dish layers rich, aromatic flavors—succulent lamb seared to perfection, sweet-tart pomegranate syrup, and a cooling finish of fresh mint. The sauce, made with reduced cream and pomegranate, creates a luxurious glaze that coats each tender bite. Bright, bold, and beautifully balanced, it’s a quick yet impressive dish to serve over rice, pilaf, or bulgur wheat.
INGREDIENTS:
1 – 1 1/2 lbs. lamb leg steak
1/2 medium yellow onion, sliced through the root into half-moons
1/4 – 1/2 cup pomegranate syrup*
4 oz. heavy whipping cream
20 – 40 mint leaves**
Salt and fresh ground pepper to taste
Olive oil
*Pomegranate syrup (also called pomegranate molasses) is available at Middle Eastern or Indian markets, health food stores, and occasionally Trader Joe’s.
**Adjust mint to taste—the more syrup you use, the more mint balances the flavor.
METHOD:
Trim all silverskin and excess fat. Remove the bone if necessary, then slice the lamb on a bias into 2-inch pieces about 1/4 inch thick for even cooking.
Stack the mint leaves, roll them into a tight cylinder from the stems up, and secure with a small weight or utensil. Set aside for later chiffonade.
Heat 1 tablespoon olive oil in a large sauté pan or flat-bottomed wok over medium-high heat. Add the onions and cook until soft and lightly golden, 6–8 minutes. Transfer to a bowl large enough to hold the lamb and onions together.
Increase heat to high. Add another tablespoon of oil to the pan, enough to coat the bottom. When hot, add the lamb and let it brown at the edges before stirring. Cook quickly, just until rare. Season with salt and pepper, then transfer to the bowl with the onions.
Reduce heat slightly (to medium or medium-high). Pour the cream into the hot pan, scraping up the browned bits from the bottom. When the cream begins to thicken, stir in the pomegranate syrup. Simmer gently until the sauce coats the back of a spoon.
Return the onions and lamb to the pan. Stir gently over medium-low heat until the lamb is just heated through and coated in the sauce.
Finely slice (chiffonade) the rolled mint leaves and stir into the dish. Adjust seasoning with salt, pepper, and additional syrup or cream as desired for balance.
Spoon over basmati rice, pilaf, or bulgur wheat. Garnish with extra mint if desired.
* Volume depends on how much you like pomegranates. I love it and use the full 1/2 cup. Pomegranate syrup is available at Middle-Eastern and Indian markets, health food stores, and on occasion at Trader Joe’s.
** This depends on the size of your leaves and how much you like mint. It can be an accent or a large part of the dish. I love mint, and with the larger volume of pomegranate, the acid in the dish is raised, so the mint acts to cool the dish. Start lighter and then fine-tune to your preference.
CHEF’S NOTES:
The tang of pomegranate syrup complements the richness of lamb, while fresh mint provides balance and fragrance. This dish’s quick cooking time keeps the lamb tender and the sauce velvety—ideal for weeknight cooking that tastes like a special occasion.
SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets
