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© Meredith Corporation. All rights reserved. Used with permission.
At least an hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.
Trim the lamb. In a small bowl stir together mustard, 1 tablespoon herbs, olive oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Brush the mustard mixture on the meat. Thread potatoes on metal skewers.
For a charcoal grill, arrange medium-hot coals around a drip pan. Sprinkle drained wood chips over the coals. Test for medium heat above pan. Place potato kabobs and meat, bone-side down, on grill rack over drip pan. Cover and grill 35 to 45 minutes or until potatoes are tender and an instant-read thermometer inserted into the meat registers 140°F for medium rare or 155°F for medium. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except add wood chips according to manufacturer's directions.)
Cover meat with foil; let stand 15 minutes before carving. Temperature of meat should rise 5°F during standing.
In a small saucepan, heat milk and 2 tablespoons butter until butter melts. Remove potatoes from skewers. In a large bowl coarsely smash potatoes. Add milk mixture, remaining 2 tablespoons herbs and the remaining 1/4 teaspoon each salt and pepper. Mash just until combined.
For pomegranate sauce, in a small saucepan cook shallot in 1 tablespoon butter over medium heat until soft. Add pomegranate juice, chicken broth and honey. Bring to a boil. Simmer, uncovered, 8 minutes or until reduced by half. Whisk in the remaining 1 tablespoon cold butter in small pieces until incorporated. Serve lamb with the potatoes and pomegranate sauce.