Oh guys, do I have a treat for you. Not literally a treat, as in “trick or treat” sweet treats, but technically a treat as in “an event or item that is out of the ordinary and gives great pleasure.”
This Asian Pomegranate Coconut Lamb with Toasted Coconut and Peanuts will give you great pleasure. The kind of pleasure you experience by savoring the most moist, juicy, tender bite of American Lamb that’s seeping with pomegranate, ginger, coconut Asian flavors AND knowing you created it. I’m still experiencing proud pleasure from this lamb. And still wishing it wasn’t all gone…
When I think of lamb, I think of awing over every forkful at the French Market Grille for my lung transplant anniversary years ago. It was my first time savoring lamb because I wanted to try something new. And I was so happy I did.
After loving lamb the first time and multiple times since at restaurants, I’m not sure why I haven’t cooked lamb until now. I guess I assumed lamb would be difficult to prepare, but American Lamb – and especially this boneless leg of lamb – is SO easy to roast and carve and is so accessible. In fact, there are 82,000 family-owned sheep operations in nearly every U.S. state making American Lamb local and available year round. Who knew?
And that is good for me – and for you – because I have plans. Big plans. Not only is American Lamb known for its quality, flavor, and tenderness, it naturally lends itself to global flavors like Latin, Middle Eastern, Asian and Mediterranean. I’m seeing gyros, kabobs, bulgogi, stews, and on and on in the tender, internationally flavored future.
So let’s leave the unproductive, sadly cheating myself, where have you been all my life lamb past behind and begin the future with Asian Pomegranate Coconut Lamb.
First you rub your boneless leg of lamb with coconut oil, ginger, garlic, onion, etc. Then marinate the lamb in a drool worthy marinade (literally -I am beginning to salivate just thinking about it – Pavlov was so right) of coconut milk, pomegranate juice, lime juice, hoisin sauce, ginger, garlic, sriracha, etc. You will reserve some of the marinade to later become your sauce (no double work!), because I am pretty much in love with this marinade/sauce.
Smother each roasted, carved slice of American Lamb with Pomeganate Coconut Sauce then garnish with toasted coconut, peanuts, green onions, pomegranate seeds and freshly squeezed lime and you are in for a treat.
Or in other words, this Asian Pomegranate Coconut Lamb is an event or item that is out of the ordinary and will give you great pleasure. Its going to be a delicious future.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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