Raita: Raita is a yogurt-based condiment, usually made with chopped or grated vegetables. Its coolness pairs perfectly with juicy meat.
Frequently brushing the lamb with the pomegranate glaze in the second half of cooking ensures that the glaze won’t burn. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit thedish.plated.com for cooking videos and tips!
Wine Pairing: 2011 Castello di Meleto ‘Borgaio’
- 10 ounces red potatoes
- 1 shallot
- 2 cloves garlic, divided
- 1⁄4 bunch parsley, divided
- 1⁄4 bunch mint, divided
- 1⁄2 English cucumber
- 1 lemon
- 2 tablespoons pomegranate molasses
- 1 teaspoon Dijon mustard
- 12 ounces ground lamb
- 1 container nonfat Greek yogurt
1. Prepare Potatoes
Rinse potatoes and quarter. Place in a medium pot and cover with cold water. Add a pinch salt and bring to a boil over high heat. Cook until potatoes are
2. Prepare Ingredients
Meanwhile, peel shallot and mince. Mince garlic. Rinse parsley and mint and roughly chop leaves, discarding stems. Rinse cucumber and cut into 1⁄4-inch dice. Zest lemon, then halve and juice over a small bowl. Add pomegranate molasses and Dijon mustard and whisk to make glaze.
5. Cook Lamb
Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add lamb and cook until browned on outside and medium rare, about 2 minutes per side, 8 minutes total. During final 4 minutes of cooking, frequently spread glaze all over.
3. Prepare Lamb
Pat ground lamb dry with paper towel. In a medium bowl, add lamb, shallot, half of garlic, half of parsley, half of mint, and lemon zest. Season with salt and pepper. Using your hands, combine well and form into 4 logs. Set aside.
6. Plate Lamb
Divide smashed potatoes evenly between 2 plates. Place lamb on top and spoon over raita. Serve
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