1 c Unsweet. pomegranate juice 1/2 c Dry red wine 2 Large onions 1 Lemon; unpeeled, chopped 3 Cloves garlic 1 t Black pepper 1 T Chopped fresh basil leaves 1 t Salt 1 (5- to 6-lb) leg of lamb * *Note: Leg of lamb should be butterflied. In blender, combine pomegranate juice, red wine, onions, lemon, garlic, pepper, basil and salt. Rub some of marinade well into lamb. Place meat in shallow glass or enamel pan. Pour remaining marinade over meat. Marinate in refrigerator overnight. When ready to cook, wipe off excess marinade. Grill over medium coals or roast the lamb at 325F until thermometer reaches 145F for medium-rare. Let rest 5 to 10 minutes before carving.
How To make Narsai's Pomegranate Lamb's Videos
Narsai David - Delicious Freshness Within Reach
We rang in the New Year with renowned restaurateur Narsai David to discuss food, wine, and recall some of his favorite food memories and explore his latest culinary discoveries and innovations. As one who helped birth the California fresh food revolution, his suggestions and recommendations bring deliciousness within reach. His guidance for a Narsai-kind of fantasy meal is approachable for the novice, inspiring for the expert and easy on the pocketbook. I've interviewed a number of the world's great chefs, but personally, if I want or need advice when it comes to food or wine, I go to Narsai David - a chef, a restaurateur, a winemaker, a food columnist, as well as a longtime food and wine editor for KCBS Radio and a PBS television host of the nationally syndicated Over Easy. He's a leading gourmet and culinary expert whose knowledge of food is vast, and his knowledge of wines would probably eclipse most wine sommeliers. He's also past president of the Pacific Coast Farmers Market Association, and the author of a book called Monday Night at Narsai's.
Narsai David on Berkeley and the California Cuisine Revolution in conversation with L. John Harris
Berkeley Historical Society: Narsai David, food and wine entrepreneur and raconteur, reflects on the Berkeley food scene before and after the opening of Chez Panisse–revolution or evolution? February 28, 2021.