Unfortunately, the new addition to the field of medicine is working a graveyard shift tonight, so I was on my own for dinner. I wrestled between various delivery places--pizza, Chinese, sandwiches... but I really wasn't in the mood for any of that. I rummaged through fridge and found some extra lamb, frozen asparagus, and a bottle of pomegranate juice. I actually managed to whip up a pretty gourmet meal with very limited ingredients. We have done this lamb recipe before for holidays and it is absolutely delicious. Normally we use a rolled leg of lamb and roast it, but I just had one lamb leg steak and grilled it on the George Foreman. It turned out just perfect, but be careful not to overcook the lamb. It can be tough because you can't watch it cook with the grill closed. But keep a close eye on it and it will turn out amazing. The pomegranate sauce is perfect with a bit of sweet and tangy tart. I omitted the lemon juice from the sauce because I didn't have any on hand, but it still tasted great. For the asparagus, I simply defrosted it and tossed it in some olive oil, pepper, and kosher salt. Throw them on the grill for about 3 minutes and you have an amazing side vegetable. This was so simple and the perfect amount for a single serving.
One more thing, I'm reading "Kitchen Confidential" by Anthony Bourdain. It's amazing. Go read it.
Grilled Lamb with Pomegranate Glaze
adapted from Grilled Leg of Lamb with Pomegranate Molasses by Alton Brown
- 1 lamb leg steak
- 1 c. pomegranate juice
- 1/8 c. sugar
- Kosher salt and freshly ground black pepper to taste
Preheat the George Foreman Grill for 5 minutes.
Place the pomegranate juice and sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced, approximately 10-15 minutes. Remove from heat and let cool.
Season the lamb with salt and pepper. Once pomegranate sauce has cooled, pour some over the lamb. Place the lamb on the grill and cook for about 4 minutes. While it is cooking, brush with more sauce ever minute or so.
Once the lamb is cooked, remove from heat and brush more sauce on top before serving.
Place the pomegranate juice and sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced, approximately 10-15 minutes. Remove from heat and let cool.
Season the lamb with salt and pepper. Once pomegranate sauce has cooled, pour some over the lamb. Place the lamb on the grill and cook for about 4 minutes. While it is cooking, brush with more sauce ever minute or so.
Once the lamb is cooked, remove from heat and brush more sauce on top before serving.
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