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Ingredients

• 1/4 cup pomegranate molasses
• 1 shallot, minced
• 3 Tbs. olive oil
• 2 tsp. cumin seeds, crushed in a mortar with a pestle
• 1 1/4 lb. boneless leg of lamb, well trimmed and cut into 1-inch cubes
• 2 zucchini, halved lengthwise and cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch squares
• 1 red onion, cut into 1-inch squares
• Coarse kosher salt and freshly ground pepper, to taste
• Slivered fresh mint leaves for garnish

Description

Pomegranate Molasses And Fresh Mint Lend Exotic Flavors To This Lamb. Colorful Vegetable Skewers Cook Alongside. Serve With Quick-cooking Couscous; For Extra Flavor, Cook It In Chicken Broth With Sautéed Onions, Turmeric And Cumin.

Williams-Sonoma