Basturma (Marinated and Grilled Lamb)

• 2 12-3 lbs lamb shoulder
• 1 cup pomegranate molasses
• 12 cup pomegranate juice
• 2 cups olive oil
• 14 cup packed fresh basil, minced
• 3 tablespoons chopped fresh dill
• 14 cup finely chopped green onion
• 10 garlic cloves, thinly sliced
• lots cracked black pepper
• wooden skewer
• salt

1. Trim excess fat from lamb and cut into 1-inch pieces.
2. In a large bowl combine molasses, juice, olive oil, basil, dill, green onions, garlic and pepper.
3. Add the lamb, cover and marinate at least 6 hours, or preferably overnight, in refrigerator.
4. Soak the skewers in water for about 30 minutes.
5. Push meat onto skewers.
6. Season with salt and cracked pepper.
7. Grill over banked coals 15 to 20 minutes.
8. Make sure that you get plenty of the herbs on the meat as it grills.
9. (The meat can also be broiled under a hot broiler.
10. ).

lamb shoulder, pomegranate molasses, pomegranate juice, olive oil, fresh basil, dill, green onion, garlic, lots cracked black pepper, wooden skewer, salt

Taken from www.food.com/recipe/basturma-marinated-and-grilled-lamb-86594 (may not work)