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I have just been looking on various websites as I have found that recently I have had a craving for Pomegrantes along with the craving has come an increase in sex drive to the point that it would make Michael Schumacher seem as though he was driving at a snail's pace... So here are a few recipes that I have found on the web  ( yes this is quite long )
Narsai's Pomegranate Lamb
Categories:
Meats, Lamb
Yield:
10 Servings
Ingredients:
1 c Unsweetened pomegranate juice
1/2 c Dry red wine
2 Large onions
1 Lemon; unpeeled, chopped
3 Cloves garlic
1 ts Black pepper
1 tb Chopped fresh basil leaves
1 ts Salt
1 (5- to 6-lb) leg of lamb *
Directions:
1
*Note: Leg of lamb should be butterflied.
2
In blender, combine pomegranate juice, red wine, onions, lemon, garlic, pepper, basil and salt.
3
Rub some of marinade well into lamb.
4
Place meat in shallow glass or enamel pan.
5
Pour remaining marinade over meat.
6
Marinate in refrigerator overnight.
7
When ready to cook, wipe off excess marinade.
8
Grill over medium coals or roast the lamb at 325F until thermometer reaches 145F for medium-rare.
Let rest 5 to 10 minutes before carving.
Roasted Red Peppers filled with Monkfish, Couscous and a Pomegranate Sauce
by Phil Vickery
from Ready Steady Cook
Serves 2
Preparation time
less than 30 mins
Email this recipe
Cooking time
10 to 30 mins
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Ingredients
310g/11oz monkfish, cut into 4 equal lengths
2 sweet red ramiro peppers, halved lengthways and de-seeded
3 tbsp olive oil
55g/2oz plain flour seasoned with salt and freshly ground black pepper
3 tbsp white wine
1 lime, juice only
2 tsp arrowroot mixed with 1 tbsp water
½ pomegranate, seeds only
110g/4oz couscous
2 garlic cloves, peeled and finely chopped
1 tsp soft dark brown sugar
1 lemon, zest and juice
1 orange, zest and juice
salt and freshly ground black pepper
Method
1. Tip the couscous into a large bowl.
2. Pour enough boiled water over the couscous to cover it by 2.5cm/1in. Cover and set aside until all the water has been absorbed.
3. Heat 1 tbsp of the olive oil in a medium frying pan.
4. Coat the monkfish in the seasoned flour, then pan-fry for 4-5 minutes on each side until cooked through and golden.
5. Place a griddle pan on the heat.
6. Drizzle the peppers with the remaining oil, then griddle them cut side down for 3-5 minutes.
7. Fluff the couscous with a fork to separate the grains.
8. Fold the garlic, sugar, lemon and orange zest and juice into the couscous. Season.
9. With a fish slice remove the monkfish from the pan and set aside.
10. Deglaze the fish pan with the wine and lime juice.
11. Stir the arrowroot mixture into the wine and lime juice. (Do not bring the mixture back to the boil as this will cause the arrowroot to return to a runny rather then thickening consistency.)
12. Add the pomegrana seeds to the sauce and warm through.
13. Fill the pepper shells with the couscous mixture, top with the fish and drizzle over the sauce.
14. Serve.
NB. Pomegranate is also delicious served in halves sprinkled with caster sugar.
Pomegranate
Name:
Pomegranate / Chinese Apple
Category:
Fruit
Selection Tips:
Good quality pomegranates should be large in size, well-colored, and show no signs of deterioration.
Storage & Ripening(if any) and Handling:
Refrigerate.
Does not ripen further after harvest.
Only the seeds are edible, and are eaten uncooked. To prepare pomegranates for use, bend back the rind and pull out the seeds. Do not cut.
Nutrition Benefits:
Cholesterol Free
Good Source of the antioxidant Vitamin C
Fat Free
Very Low Sodium
Health Benefits:
Reduce cancer-risk with more fruits & vegetables
Reduce cancer risk by decreasing fat
Reduce risk of hypertension by decreasing sodium
Serving Tips:
Only pomegranate seeds are edible. To remove, score pomegranate, bend back rind and remove seeds. Pomegranates should not be cut with a knife which will cause seeds to squirt.
Pomegranate seeds may be eaten alone or added to fresh fruit salads and compotes.
Fun Facts:
The pomegranate has long enjoyed an honored place in fertility rites. The Middle East and Mediterranean regions have celebrated its properties, culinary and otherwise, since prehistory.
Produce. Bruce Beck. Friendly Press, Inc. 1984.
and my absolute fav from the Domestic goddess herself
SLOW COOK WEEKEND
Lamb Salad With Mint & Pomegranate | Turkish Delight Syllabub
WARM SHREDDED LAMB SALAD WITH MINT AND POMEGRANATE
Nigella: "The virtue of this is that you can cook the lamb overnight, which means all you need to do is shred the meat, dress it and make the salads at lunchtime itself. Or put it in the oven at a slightly higher temperature, but still unfrenetically low, in the morning and fiddle about as people arrive. You do need to serve the lamb salad warm, rather than cold (a bit of fat provides flavoursome lubrication at anything above room temperature; once cold we're talking congealed waxy whiteness - not such an attractive proposition) but if you keep the lamb tented with foil once it's out of the oven - should you need to hold it for longer than an hour or two - that shouldn't pose problems.
If it's not the pomegranate season you have a choice: either use pomegranate molasses (a tablespoonful or so, diluted with an equal amount of water) which you can get at some supermarkets now, or just use lemon juice and maybe even a little very finely grated zest."
Ingredients:
•
1 shoulder of lamb (approx 2.5 kilograms)
•
4 shallots halved but not peeled
•
6 cloves garlic left whole
•
1 carrot peeled and halved
•
malden salt
•
500ml boiling water
•
small handful freshly chopped mint
•
1 pomegranate
Instructions:
Preheat the oven to 140C/ gas mark 1.
On the hob, brown the lamb, fat side down, in a large roasting tin. Remove when nicely browned in the middle (you won't get much more than this) and set aside while you fry the vegetables briefly. Just tip them into the pan - you won't need to add any more fat - and cook them, sprinkled with salt, gently for a couple of minutes. Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a bubble, then tent with foil and put in the preheated oven.
Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it's perfect by lunchtime the next day. But the point is, at this temperature, nothing's going to go wrong with the lamb if you cook it for a little less or a little more.
If you want to cook the lamb the day you're going to eat it, heat the oven to 170C/ gas mark 3 and give it 5 hours or so. The point is to find a way of cooking that suits you: you know what sort of pottering relaxes you and what makes you feel constrained; how much time you've got, and how you want to use it. Don't let the food, the kitchen or the imagined expectations of other people bully you.
With that homily over, about an hour before you want to eat, remove the lamb from the tin to a large plate or carving board; not that it needs carving: the deal here is that it's unfashionably overcooked, falling to tender shreds at the touch of a fork. This is the best way to deal with shoulder of lamb: it's cheaper than leg, and the flavour is deeper, better, truer, but even good carvers, which I most definitely am not, can get unstuck trying to slice it.
I get on with the peppers while the lamb's sitting meekly, but you could equally well have done this earlier, too (and see below for instructions). But to finish the lamb salad, simply pull it to pieces with a couple forks on a large plate. Sprinkle with more Malden salt and some freshly chopped mint, then cut the pomegranate in half and dot with the seeds from one of the halves. This is easily done; there's a simple trick, which means you never have to think of winkling out the jewelled pips with a safety pin ever again. Simply hold the pomegranate half above the plate, take a wooden spoon and start bashing the curved skin side with it. Nothing will happen for a few seconds, but have faith. In a short while the red glassy, juicy beads will start raining down.
Take the other half and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve.
What I do with the leftovers is warm a pitta bread in the microwave, and then spread it with a greedy dollop of hummous, then take the chill off the fridged lamb in the microwave too (and see notes on cold fat, above) and stuff the already gooey pitta with it. Add freshly chopped mint, black pepper and whatever else you like; raw, finely chopped red onion goes dangerously well.
Enjoy but don't do them all at once otherwise watch out
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