Ingredients

Adjust Servings:

	Grilled Lamb Loin with Spiced Pomegranate Glaze
	1 Tbsp whole Black Peppercorns
	1 Tbsp whole Allspice
	¼ tsp ground Cinnamon
	½ cup Pomegranate molasses
	2 Lamb loins, trimmed and cleaned salt
	Quinoa Pilaf with Lemon and Zucchini
	1 cup Quinoa
	2 Tbsp Olive Oil
	5 Green Onion , chopped, white and green parts separate
	1 clove Garlic , ﬁnely chopped
	1 medium Zucchini , diced
	2 tsp Lemon Juice
	1 Lemon Zest
	Salt
	Black Pepper
	Pomegranate Salad with Feta and Fresh Mint
	2 large Pomegranate Seeds only
	½ cup Feta Cheese crumbled
	½ cup hulled green Pumpkin Seeds (pepitas), toasted
	2 Tbsp coarsely chopped fresh Mint

Grilled lamb loin with spiced pomegranate glaze recipe

Serves 4
Medium

Ingredients

Grilled Lamb Loin with Spiced Pomegranate Glaze
1 Tbsp whole Black Peppercorns
1 Tbsp whole Allspice
¼ tsp ground Cinnamon
½ cup Pomegranate
2 Lamb
Quinoa Pilaf with Lemon and Zucchini
1 cup Quinoa
2 Tbsp Olive Oil
5 Green Onion
1 clove Garlic
1 medium Zucchini
2 tsp Lemon Juice
1 Lemon Zest
Salt
Black Pepper
Pomegranate Salad with Feta and Fresh Mint
2 large Pomegranate Seeds
½ cup Feta Cheese
½ cup hulled green Pumpkin Seeds
2 Tbsp coarsely chopped fresh Mint

Directions

Pomegranates and lamb are both staple ingredients throughout these regions. The food here is vibrant and full of bright flavours, but still light enough to enjoy in the heat of the climate. The quinoa pilaf in this recipe is a perfect example. It gives the dish substance and creates a simple base to ground the firecracker flavours of both the lamb and the pomegranate salad. The onion and garlic bring a savoury taste to the pilaf, while the lemon provides a contrast with its refreshing brightness.

Steps

1 Done	In a mortar and pestle or spice grinder, grind black peppercorns, allspice, and cinnamon. In a small bowl, combine pomegranate molasses with spice mixture. Spread glaze over lamb, cover with plastic wrap, and marinate in the refrigerator for 30 minutes.
2 Done	Preheat barbecue grill to medium-high. Season lamb with salt and grill on barbecue for 3–4 minutes. Flip meat and grill an additional 3–4 minutes, basting with additional leftover glaze. Remove meat from heat and let rest 3–5 minutes. Slice lamb against the grain.
3 Done	Quinoa Pilaf with Lemon and Zucchini In a medium pot, bring 8 cups of salted water to a boil. Add quinoa and cook for 12 minutes, or until tender. Drain in colander and rinse with cold water.
4 Done	In a large skillet, heat olive oil over medium heat. Add the whites of the green onion and garlic. Sauté 1 minute, or until soft and translucent.
5 Done	Add zucchini and cook 3–4 minutes, or until tender. Add cooked quinoa, the greens of the green onion, lemon juice, and zest. Season with salt and pepper. This dish can be served warm or at room temperature.
6 Done	Pomegranate Salad with Feta and Fresh Mint In a small bowl, combine pomegranate seeds, crumbled feta, and pumpkin seeds.
7 Done	Toss to combine. Before serving, sprinkle with fresh mint.