Jeff Lichtman wrote:

> notbob wrote:
>
>> I picked up a small butterflied leg of lamb from TJ's. Got any savory
>> herb rubs you can suggest? No Indian curries combos or Tex-Mex
>> melanges.
>> And please, no ginger/soy marinades. I'd actually like to taste the
>> lamb.
>
>
> Go back to TJ's and get a bottle of pomegranate juice. Put it in a
> blender with some garlic and rosemary. To the blended mixture add some
> freshly ground black pepper. Marinate the lamb in this for a couple of
> hours, then grill.
>
Ohhhh! This brings back such memories!
There used to be an Armenian restaurant on Jackson or Pacific in San
Francisco (cross street was Sansome, name was Bali's?) that had the most
succulent lamb marinated in pomegranate juice; as this was some thirty
years ago, my memory isn't as crisp as it might, but I do remember
garlic, salt, and something a bit more acidic to cut through the
pomegranate (lemon?), then there was black pepper...and something like
tarragon and maybe a bit of honey or date paste.
The purveyors were friends of my Father's and knew the top dancers of
the time (Nureyev and Fonteyn?) - it was quite a scene: the lamb and
warm friendship were the draw. {smacks lips, sighs}

Now I remember some of the dancers getting busted in the Haight and
people laughing about it after the fact.