Hibiscus Lily jellies and jams for juicy lamb
Even the best grilled meat needs a good accompaniment, either to enhance, counterbalance or complement it. Sweet, spicy and tangy flavours are always a welcome addition, particularly the Pomegranate Jelly with Rose Petals from Hibiscus Lily.
Pomegranate Jelly with lamb
Our lamb steaks were rich and tender but were further improved with a tangy, fragrant Pomegranate Jelly with Rose Petals which we used as a glaze towards the end of the cooking time. Just add a few teaspoons to the pan and use to coat the meat before serving.
The jelly has a slight tartness and subtle perfume bringing an exotic flavour of the middle east.
We served ours with a herby tabbouleh and creamy labneh with a generous dollop of Hibiscus Lily’s gloriously sticky Hot Chilli Jam for added kick.
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