This is a excellent lamb marinade that is definitely Mediterranean influenced. Showing the Moorish spices from the southern Mediterranean coupled with Pomegranate and red wine, showing the influence from the northern side of the Med. Excellent for leg of lamb, lamb chops or rack of lamb. For smaller cuts of lamb shorten up the marinating time. This lamb marinade recipe makes enough for a eight pound leg of lamb.
I originally learned this recipe from a French Chef Bernard at San Francisco's Culinary Academy. Bernard had been stationed in Algiers for years. I have tweaked the recipe a bit, but am sure Chef Bernard would approve of this Lamb marinade.
1 cup pomegranate juice
3/4 cup red wine
2 tablespoons Worcestershire sauce
1 1/2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon cinnamon
8 cloves garlic chopped fine
1/2 cup honey
2 oranges zest and juice (zest orange part only)
2 tablespoon black pepper
2 tablespoon kosher salt
Combine all ingredients for the lamb marinade in a non-reactive bowl and whisk to combine. Marinate leg of lamb for six hours or overnight. Smaller cuts of lamb such as chops or racks marinate for four to six hours.
Some nice serving suggestions, fresh pita bread, hummus and even a little spicy Harissa go very nicely. Grilled eggplant also a nice side dish.