Moroccan Lamb with Pomegranate Onions
1.5Kg deboned leg of lamb, fat and sinew removed
2 tbls ras-el-hanout (spice blend made up of cinnamon, cumin, paprika, coriander seed, allspice, turmeric and other selected spices)
200mL Pukara Estate Pomegranate Balsamic Vinegar
70mL Pukara Estate Premium Extra Virgin Olive Oil, plus extra for onions
1 tbls chopped rosemary
1 tbls chopped mint
Half preserved lemon, washed and finely diced
3 large red onions, thinly sliced in rings
1 tbls brown sugar
In a large non reactive bowl, place the lamb, spices, Premium EVOO, herbs, preserved lemon and 50mL of Pomegranate Balsamic, coat all the meat in the marinade and refrigerate for 4-6 hours or overnight. Remove from fridge 15 minutes before cooking.
Heat a heavy based fry pan over a medium heat, splash with Premium EVOO and add sliced onions. Stirring occasionally, until onion are just starting to turn golden, add the rest of the Pomegranate Balsamic, season and turn heat down to low. Cook for a further 3 minutes, add the brown sugar and cook for a further 4-5 minutes.
Meanwhile, heat a large grill plate over a med-high heat. Place the marinated lamb on plate and cook for 10 minutes, basting regularly. Turn and cook the other side for a further 10 minutes, resulting in Medium. Increase/reduce the cooking time for your liking.
Rest meat for 10 minutes prior to slicing. Slice meat on the diagonal, transfer to a serving plate, season and top with Pomegranate onions. Serve with a couscous salad.