Cynthia's Grilled Lamb Steaks with Fresh Pomegranate Sauce And "Krazy Rice"
Things You Will Need:
Grill
8 quart saucepan
Mixing bowl
Measuring cups/spoons
Knives and whisk
Cutting board
1. Lamb:
2 Lamb Steaks cut from the upper end of the Shank 1 inch thick.
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon coriander
1 teaspoon brown sugar
1/4 teaspoon large grain sea salt
1/4 teaspoon fresh coarsely ground black pepper
1 medium size garlic glove (thinly sliced)
Stud Lamb with garlic gloves (with knife make thin cuts and insert slices into the cuts).
Rub above ingredients into Lamb, let rest for an hour in refrigerator.
Heat Grill to HOT temperature.
2. "Krazy Rice"
Using 8 qt sauce pan, combine:
4 cups chicken stock
1 medium sized onion (chopped medium fine)
1 cup red rice
1 cup black rice
1 cup short grain brown rice
1/2 cup toasted roughly chopped almonds
1 stick sweet butter
1/2 cup ruby port
Healthy pinch red pepper flakes
1/4 teaspoon ground coriander
1 teaspoon finely chopped fresh garlic
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
Simmer with lid on for 45 minutes. Or until tender with a bit of crunch (al dente).
Drain.
Add into rice:
Salt and Pepper to taste
1 tablespoon of roughly chopped cilantro
1 teaspoon chopped mint
Scoop out seeds and juice from 3 pomegranates, reserve.
Into saucepan, over medium low heat, add sweet and flour.
Stir with whisk until straw color.
ADD to this mixture:
1/2 cup fresh orange juice
1/4 cup ruby port
1 cup lamb stock, made from bones and marrow (or chicken stock)
1/8 teaspoon salt
1/8 teaspoon pepper
2 healthy pinches teaspoon cayenne pepper flakes
1 teaspoon balsamic vinegar
Reserved Seeds and juice of the pomegranates (see above)
Stir with whisk until slightly thickened.
Take off heat.
Cool slightly
Rapidly whisk in
2 tablespoons sweet butter and
1 tablespoon chopped chives.
TASTE! Should be slightly spicy hot, if not add more cayenne.
Grill Lamb over high flame until rare to medium rare.
DO NOT OVER COOK.
Plate lamb in center of platter surrounded by Krazy rice
Dribble Pomegranate Sauce on Lamb and top with fresh Cilantro, long sets of chives, and slices of fresh pomegranate.
