Narsai’s Assyrian Lamb with Pomegranate Marinade

Name: Narsai’s Assyrian Lamb with Pomegranate Marinade
Yield: serves 4
Ingredients: 2 cups pomegranate juice (from concentrate), preferably Pom Wonderful brand; 1 yellow onion, coarsely chopped; 3 cloves garlic; 1 teaspoon minced fresh rosemary; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 eight-rib racks of lamb

December 22, 2011

Narsai David’s lamb marinated in pomegranate juice is famous in the San Francisco Bay Area from his days as a restaurant proprietor and popular caterer. Dennis Cakebread remembers that the first time he ever entertained at home, he prepared Narsai’s lamb. Brian has adapted the recipe slightly, reducing the marinade to create a basting glaze that accentuates the sweet-sour flavor of pomegranate. The dish is elegant and foolproof, so even a novice cook can look like a pro. Allow at least six hours for the lamb to marinate.

Recipe notes

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