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 information
Yield
serves 4
Ingredients
Preparation
Step 1
In a blender or food processor, combine the pomegranate juice, onion, garlic, rosemary, salt, and pepper. Blend well. Put the lamb in a nonreactive container. Add the marinade and turn the lamb in the marinade to coat it on all sides. Cover and refrigerate for at least 6 hours or overnight.
Step 2
Remove the lamb from the marinade and strain the marinade through a fine sieve into a small saucepan, pushing on the solids with a rubber spatula to extract as much liquid as possible. Simmer over high heat until reduced to 1/2 cup.
Step 3
Preheat the oven to 450°F.
Step 4
Set the meat on a rack in a baking sheet. Roast until the lamb registers 130°F (for medium) on an instant-read thermometer, about 30 minutes, basting every 10 minutes with the reduced marinade. Let rest for at least 10 minutes before carving into chops.
Step 5
Enjoy with Cakebread Cellars Napa Valley Cabernet Sauvignon or another rich and firmly structured red wine.
