Yield: 4 servings 1-3/4 lb Boneless leg of lamb For the marinade: 2 cups Fresh pomegranate juice (or 1 cup Pomegranate syrup) 1 small Onion, grated 2 Cloves garlic, minced 1/4 cup Extra virgin olive oil Freshly ground black pepper Read More …
Basturma (Georgian Pomegranate Marinated Grilled Lamb)