Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish

Ingredients

• 0.3 cup almonds lightly toasted finely chopped
• 1 teaspoon peppercorns whole black
• 1 cup canola oil 
• 2 tablespoons dijon mustard 
• 0.3 cup mint leaves fresh packed finely chopped
• 2 tablespoons parsley fresh chopped
• 2 tablespoons rosemary leaves fresh
• 2 sprigs thyme leaves fresh
• 2 tablespoons thyme leaves fresh
• 1 head garlic separated peeled coarsely chopped
• 1 tablespoon r honey 
• 4 servings kosher salt and pepper black freshly ground
• 1 pound lamb loin fillet cut into 1-inch pieces
• 1.5 cups pomegranate juice 
• 2 tablespoons aged sherry vinegar 
• 1.5 cups rioja red wine 

Equipment

• bowl
• sauce pan
• whisk
• skewers

Directions

1. Special equipment: 6-inch skewers, soaked in water for at least 1 hour
2. Combine the oil, garlic, parsley, rosemary and thyme in a bowl.
3. Add the lamb, cover and refrigerate for at least 2 hours and up to 24 hours. The longer the refrigeration time, the better.
4. Combine the pomegranate juice, wine, peppercorns, thyme and 1 tablespoon honey in a small saucepan. Cook over high heat until the syrup is reduced to 1 cup.
5. Remove the syrup from the heat and cool.
6. Remove the thyme and peppercorns with a spoon.
7. Whisk the remaining 1 tablespoon honey, mustard and vinegar in a bowl.
8. Whisk in 1/2 cup of the red wine syrup. Cover and refrigerate the remaining syrup to keep up to 1 month.