This was simply delicious, and really very easy to make. The whole thing can come together in about an hour and a half. This recipe and its execution were a team effort, and it turned out beautifully.
Pomegranate Tamarind Glazed Lamb
1 onion, quartered
1/2 head garlic, minced
3-in piece ginger, peeled & minced
juice of 2-3 limes
1/4c pomegranate molasses
1/4c tamarind paste*
Preheat oven to 350 degrees.
Combine marinade ingredients in a bowl:
* If you can't find tamarind paste, just use the tamarind puree with the seeds and break it up with a little hot water, then strain to remove seeds.
Untie the meat and rub it all over with the marinade. Roll it back up and tie it again. Let sit 15 minutes. Pat the outside so it's relatively dry.
Brown the meat on all sides in a heavy pot or pan.
Serve next to risotto:
Minted Spring Garlic Risotto
1 onion, chopped
2c arborio rice
2 stalks spring garlic (also called green garlic), sliced thinly
2T chopped mint
2T olive oil
1/4c vermouth or dry white wine
5c chicken broth
Heat oil in a heavy skillet. Saute onion until translucent; add rice and saute, stirring often, until grains are shiny and separated. Crank up the heat and deglaze pan with wine. When wine is absorbed, lower heat to medium-low and start adding broth, a little at a time, stirring often, until all liquid is absorbed and risotto is tender and creamy. About 5 minutes before it's done, add the garlic and stir. When done, stir in mint. Serve with more chopped mint and grated parmesan.
We also had some lovely roasted kohlrabi and broccoli...
...and strawberries for dessert!
Thanks to Karen for these gorgeous photos.