Tasty Lamb in Pomegranate Juice

Pomegranate juice is a difficult culinary component due to the abundance of tannins in it. But you and I will not marinate meat in pomegranate juice for 24 hours. We just rub lamb with it for a special taste and tenderness and leave the meat in the refrigerator for only 2 hours.

Ingredients

• 1/3 large pomegranate juice
• 200 g boneless lamb loin in one piece
• 1 tsp a mixture of freshly ground spices: cumin, coriander, black pepper
• 2 small potatoes
• 1 medium onion
• salt
• greens and pomegranate seeds for serving

Directions

1. Rub a piece of lamb with pomegranate juice. Sprinkle with spices and refrigerate for 2 hours.
2. Wash the potatoes with a brush and cook in boiling water in a uniform until soft, about 25 minutes. Peel and cut the finished potatoes into slices.
3. Cut the onion into rings.
4. Place the potatoes on a square sheet of foil about 35x35 cm in size. Salt. Cover it with a piece of spiced meat. Put the onion on top of the meat and salt again.
5. Fold up the foil by curling and squeezing the raised edges on top. Place the lamb in foil on a wire rack in an oven preheated to 180 ° C. Bake for 1 tsp.
6. When serving next to a piece of meat, place the potatoes with the onions. Pour the resulting sauce over the meat. Garnish with herbs and pomegranate seeds.