Lamb Shashlik (Premium)

Ingredients

• 12 racks of lamb (frenched)
• 2150ml pomegranate juice
• 33 tbsp pomegranate molasses
• 42 onions (grated)
• 54 cloves garlic (crushed)
• 61 tsp coriander seeds (crushed)
• 71 tsp cumin
• 81 tsp sumac
• 91 tsp smoked paprika
• 10Handful fresh coriander and flat-leaf parsley
• 112 lavash flatbreads
• 122 tomatoes (halved for grilling)
• 132 peppers (halved for grilling)
• 141 aubergine (sliced for grilling)
• 15Sea salt

Instructions

1. 1Marinate the lamb overnight: combine pomegranate juice, grated onions, garlic, coriander seeds, cumin, sumac, paprika, fresh herbs, and salt. Coat the lamb racks thoroughly and refrigerate overnight.
2. 2Remove lamb from the marinade and pat lightly dry. Thread portions on large flat skewers.
3. 3Prepare a charcoal grill with hot coals. Grill the lamb over charcoal, turning regularly, until charred on the outside and still pink and juicy inside (approximately 12–15 minutes).
4. 4Grill the tomatoes, peppers, and aubergine alongside the lamb until lightly charred and softened.
5. 5Warm the lavash briefly on the grill.
6. 6Rest the lamb for 5 minutes, then slice between the bones into individual chops.
7. 7Lay lavash on a large platter, arrange lamb chops and grilled vegetables on top. Drizzle generously with pomegranate molasses and scatter fresh herbs.