Monday, September 21, 2015

Recipe - Gharsi Khorovats with Lamb

Gharsi Khorovats with Lamb


  • 1 leg of lamb or 6 bone in lamb or pork chops
  • 1 T orgeano
  • 1 T rosemary
  • 2 T minced garlic
  • Zest and juice of 2 large oranges
  • 1/3 cup yogurt
  • 1/4 cup olive oil
  • 1/2 cup pomegranate syurp
  • 1/2 cup fresh mint leaves


  1. Puree the oregano, rosemary, garlic, zest/juice of orange, yogurt and olive oil and put in ziplock bag with lamb.  Let set for 24 hours
  2. Remove the roast and brush with the pomegranate marinade (pomegranate syurp/mulddled with mint leaves).
  3. Using a hot pan, sear the lamb on each side for about 4 or 5 minutes.
  4. Put in oven covered with tin foil.  Roast 30 minutes per pound or until lamb reaches 130F.  Make sure to let the lamb rest about a half hour before cutting.
  5. Slice thinly and serve with lavash bread and eech


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