Amazing Mediterranean-style appetizer in the form of small cakes served with slices of lamb in pomegranate icing, spit-fried, and refreshing cabbage salad in Greek style. For frying, pulp of a lamb leg is used, which is rolled into a tight roll and pre-pickled in a mixture of pomegranate juice and red wine with olive oils and aromatic herbs. Ideally, the meat should be marinated for days to fill with a whole bunch of bright tastes. While frying on a spit it is regularly lubricated with a mixture of pomegranate molasses with mint. The refreshing taste of this glaze harmoniously complements the juicy lamb. Share with friends: 
Time: 6 hours 10 min. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Lamb in pomegranate glaze with mint on a spit
- 1 half lamb leg without bone (approximately 1.8 kg.), butterfly cut
- 4 garlic cloves, finely chopped
- 1 tbsp. pomegranate juice
- 1 tbsp. red wine
- 0.5 tbsp. olive oil
- 2 tbsp. l chopped oregano
- 2 tbsp. l chopped rosemary
- 1 Spanish onion, chopped
- 2 bay leaves
- Juice 1 Lemon
- 1 tbsp. pomegranate molasses
- 2 tbsp. l finely chopped mint
- 2 tbsp. l Dijon mustard
- Juice 2 lemons
Greek cabbage salad
- 1/4 Art. freshly squeezed lemon juice
- 1/4 Art. olive oil
- 2 tbsp. l finely chopped dill + additionally for filing
- 1 tsp honey
- 2 garlic cloves, chopped to a paste
- 1 tbsp. thinly shredded red cabbage
- Half a head of cabbage, chopped
- 1 large carrot, grated
- 180 gr. crumbled feta
- 8 heated pits, with or without cavities, for serving
- Cherry tomatoes planted on wooden soaked in water skewers for serving
- Rapeseed oil to grease
- 2 lemons, to serve
Recipes with similar ingredients: lamb, red cabbage, carrots, feta cheese, pomegranate molasses, oregano, rosemary, bay leaf, mint, dill, cherry tomatoes, pita
Recipe preparation:
- Lamb in pomegranate glaze with mint on spit. Sprinkle both sides of the lamb with salt and black pepper. Roll the meat into a tight roll and tie with kitchen thread. Do small cuts along the entire surface of the mutton with a knife. Fill out each slice with a piece of garlic. Put the meat in a big plastic package.
- In a bowl, mix pomegranate juice, wine, olive oil, oregano, rosemary, onion, bay leaf and lemon juice, salt and pepper. Pour the marinade into a bag of lamb. Squeeze out of the package air and seal tightly. Put the bag in a large bowl. Refrigerate for at least 4-24 hours by turning the bag over several times during this time.
- Remove the mutton from the refrigerator 30 minutes before frying. Preheat the grill to moderate heat.
- In a medium-sized bowl, mix pomegranate molasses, mint, mustard and lemon juice, salt and pepper. Plant lamb on twirl and fry until the meat thermometer shows the temperature 57 ° C for medium frying, from 1 hour 30 minutes to 1 hour 45 minutes. After about 45 minutes of frying, start lubricating the mutton with a mixture of pomegranate molasses.
- Meanwhile, prepare a Greek style cabbage salad. Combine lemon juice, dill, honey and garlic in a large bowl. Salt and pepper. Add red and white cabbage, carrots and feta. Stir evenly distributing the ingredients. Cover the cabbage and refrigerate for at least 30 minutes before serving.
- Put the lamb on a cutting board and cover it loosely foil. Allow the meat to rest for 15 minutes before sliced.
- While the meat is resting, grease the tomatoes with rapeseed oil and sprinkle salt and black pepper. Grill until tomatoes are fried on both sides and will not become soft, about 4 minutes.
- Chop the lamb. Put warm cakes on a large dish. Top with chopped lamb, fried tomatoes and cabbage salad. Sprinkle with lemon and serve.
