Kale & Pomegranate Salad with Lamb

Servings:
4-6
Marinate Time:
8 hrs.-overnight
Prep Time:
30 mins.
Cook Time:
50 mins.

Ingredients

  • 1 boneless butterflied lamb leg (2-3 lbs.), trimmed of visible fat 

Marinade

  • 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

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

 

Preparation

  1. In a large, plastic, zip top bag, combine marinade ingredients. Add lamb to marinade in bag; refrigerate 8 hours to overnight.
  2. Remove lamb from marinade; pat dry.
  3. 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.
  4. In a large bowl, whisk together mustard, vinegar, oil, salt and pepper. Add kale, fennel and pomegranate seeds or grapes; toss to coat.
  5. To serve, arrange dressed salad on a platter; top with sliced lamb, Gorgonzola cheese and walnuts.


Source: American Lamb Board