Grilled Kebobs with Sesame Sauce
Recipe provided by Platings + Pairings - Food-Recipes-Wine-Travel (platingsandpairings.com), courtesy of the American Lamb Board (Grilled Lamb Kabobs with Sesame Sauce | American Lamb).
In a blender, combine the oil, onion, garlic, parsley, cumin, lemon zest, lemon juice and salt and puree until smooth. Transfer the marinade to a resealable plastic bag and add the lamb. Seal and refrigerate for at least 6 hours or preferably overnight.
Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers. Grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat.
Add yogurt, tahini and lemon juice to a large bowl and stir to combine. Season with salt and pepper, to taste.
In a small skillet, toast the sesame seeds and cumin seeds until fragrant.
Spread the sesame sauce on a large serving plate and drizzle with the olive oil. Sprinkle with toasted seeds, pomegranate seeds and parsley. Arrange the grilled lamb skewers on top. Serve.
