Grilled Lamb Kofta with Pomegranate-Walnut Sauce & Herbed Barley Pilaf

Ingredients

• 1 1/2 lbs ground lamb, lean, grass-fed if possible
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 1 medium onion, minced
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 cup pomegranate molasses, unsweetened concentrate
• 1/2 cup pomegranate arils, fresh
• 1/2 cup walnut halves, toasted, roughly chopped
• 1 tbsp honey, raw
• 1 1/2 cups pearl barley, uncooked
• 3 cups vegetable broth, low-sodium
• 1/3 cup dried apricots, diced
• 1/3 cup pistachio nuts, roasted, unsalted, roughly chopped
• 3 tbsp extra virgin olive oil, divided
• 3 cloves garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice, fresh

Instructions

1. 1

   Start barley pilaf: Heat 1 tbsp olive oil in a large pot over medium heat. Toast barley for 2 minutes, stirring frequently, until fragrant. Add minced garlic, cook 30 seconds. Pour in broth, bring to boil, then reduce heat to low. Cover and simmer 20-22 minutes until barley is tender and liquid absorbed.

2. 2

   While barley cooks, prepare lamb kofta: Combine ground lamb, parsley, mint, minced onion, cumin, cinnamon, salt, and pepper in a bowl. Mix gently with hands until just combined, do not overwork. Divide into 16 equal portions and shape into oblong meatballs around skewers.