This was in the NY Times, I think in summer '04. I cut it out then, but couldn't find the molasses... then found the molasses & couldn't find the recipe! Finally ran across it when looking for my dolmades recipe, and was very pleased with the results. I think it's a Mark Bittman?
Lamb brochettes with hummus
Marinade (for 1 lb. cubed lamb):
2 T pomegranite molasses
2 T garlic-infused oil (I used olive oil and a crushed clove of garlic)
1/4 t allspice
1/2 t cumin
1/2 t coriander
Hummus sauce, for serving:
1 cup hummus
1/2 cup Greek yogurt or thick plain yogurt (I had strained some plain, whole milk yogurt for tzatziki & used some of that)
1/4 t cumin (I went heavy on the cumin, plus there was a generous amt in my homemade hummus)
Fresh lemon juice
I bought a 4 lb boneless leg of lamb @ Sam's Club and trimmed it carefully, ending up with around 3 lbs of cubes. I had a cocktail party for 40 or 50 people, and these were an enormous hit. I couldn't get a whole package of skewers, so I did these on what I could find, then removed them and served with toothpicks. People didn't get the idea of the sauce until I nestled it onto the platter with the lamb. A tremendous hit!