Recipe courtesy of chef John Paul Khoury.
1/2 cup fresh pomegranate juice
1/2 cup extra virgin olive oil
2 cloves garlic (peeled, crushed and minced)
1 large shallot, minced
1 tablespoon fresh rosemary, minced
1 teaspoon fresh ground black pepper
1 pinch kosher salt
Take a large, ripe pomegranate and roll it around on a chopping block to crush the seeds inside. (You will hear the juice releasing.) Take a paring knife and make an incision into the center of the pomegranate. Squeeze the pomegranate and the juice should pour out of the incision (about 1/2 cup).
Whisk all ingredients together. Marinate lamb, pork, chicken, or beef in the marinade for at least 2 hours. Overnight is better!