LCBO Food & Drink Summer 2016

Spiced Pomegranate Marinade for Lamb recipe on page 150

HOW TO USE IT

Because of the naturally oc- curring sugars in the mari- nade, this one works best with thin, quick-cookingcuts such as lamb rib chops, shoulder chops less than 1 inch (2.5 cm) thick, and little kebabs fashioned af- ter speducci (Italian-style grilled skewers). There is enough for 2 lbs (1 kg) lamb and it should be left to mar- inate for 1 to 2 hours only. Heat your grill to medium- high and cook until meat is slightly pink and still juicy. This recipe is particularly de- licious cooked over a char- coal grill.

FOOD & DRI NK SUMMER