Kale & Pomegranate Salad with Grilled Lamb

Servings:
6

Prep Time:
30 mins.

Cook Time:
45 mins.

Ingredients

1 1/2 cups pomegranate juice

3 tablespoons olive oil

3 cloves garlic, chopped

1 tablespoon ground ginger

1 tablespoon cinnamon

2 teaspoons cumin

1 teaspoon salt

1/2 teaspoon pepper

1 three pound boneless American lamb leg, butterflied, trimmed of visible fat

Kale & Pomegranate Salad

2 teaspoons Dijon-style mustard

2 tablespoons pomegranate balsamic vinegar

1/4 cup olive oil

Salt and pepper, to taste

5 cups baby kale

1 bulb fennel, thinly sliced

1/2 cup pomegranate seeds or sliced red grapes

1/4 cup crumbled Gorgonzola cheese

1/4 cup walnut halves, toasted

In a large, plastic, zip top bag, combine pomegranate juice, oil, garlic, ginger, cinnamon, cumin, salt and pepper. Add lamb to marinade in bag; refrigerate 8 hours to overnight.
Remove lamb from marinade; pat dry. Heat gas grill to high; scrape grates clean and brush with oil. Grill lamb, fat side down, over medium-high heat 25 to 35 minutes total, turning halfway through cooking. Cook to desired doneness, about 145°F for medium-rare and 160°F for medium.
Remove lamb from grill and loosely cover with foil; let rest about 15 minutes and thinly slice.
In a large bowl, whisk together mustard, vinegar, oil, salt and pepper. Add kale, fennel and pomegranate seeds or grapes; toss to coat.
To serve, arrange dressed salad on a platter; top with sliced lamb, Gorgonzola cheese and walnuts.

Source: 8-24 hrs.