Basturma II
(Georgian Pomegranate Marinated Grilled Lamb) Recipe

Origin: Ukraine Period: Traditional

Ingredients:

800g boneless leg of lamb

For the Marinade:
500ml fresh pomegranate juice (or 250ml pomegranate syrup)
1 small onion, grated
2 garlic cloves, minced
60ml extra-virgin olive oil
30g fresh coriander (cilantro), chopped (plus 35g, to garnish)
1 bay leaf, crushed
1 tsp ground coriander
salt and freshly-ground black pepper, to taste
lemon wedges, to serve

Basturma II
(Georgian Pomegranate Marinated Grilled Lamb) Preparation:

Method:

Slice the lamb into 3cm cubes, trimming off any excess fat and all sinews (but leave a little fat for flavouring). Set aside as you prepare the marinade.

For the marinade, if you are using fresh pomegranates to make juice cut in half then press on a citrus juicer to extract the juice. Strain the juice through a sieve into a large non-reactive bowl (this removes the seeds and any pulp). Measure to 500ml then add the onion, garlic, olive oil, coriander leaves, bay leaf, ground coriander, salt and black pepper. Whisk to combine then add the lamb pieces, cover the bowl and refrigerate for at least 4 hours (preferably over night).

When ready, prepare your barbecue then thread the lamb onto skewers and season liberally with salt and black pepper. Place the meat on the hot barbecue (or under a hot grill [broiler]) and cook for about 4 to 6 minutes per side, basting frequently with any remaining marinade, or until done to your liking. When ready, transfer to a warmed plate, garnish with lemon wedges and serve.

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