Lamb, Kale, and Pomegranate Salad
A colorful salad that looks as good as it tastes. The addition of lamb lends a "special occasion" feel to this otherwise straightforward dish, while the pomegranate amps up the flavor.
Ingredients
Marinade
- 1 1/2 cups pomegranate juice
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic chopped
- 1 tbsp ground ginger
- 1 tbsp organic Ceylon cinnamon
- 2 tsp cumin
- 1 tsp unrefined sea salt
- 1/2 tsp freshly ground black pepper
- 1 4-lb leg of lamb, deboned, butterflied, and trimmed of visible fat
Dressing
- 2 tsp Dijon mustard
- 2 tbsp pomegranate balsamic vinegar
- 1/4 cup extra-virgin olive oil
Salad
- 5 cups baby kale
- 2 bulbs fennel thinly sliced
- 1/2 cup pomegranate seeds or sliced red grapes
- 4 cups blanched green beans
- 2 tbsp crumbled gorgonzola cheese
- 1/4 cup walnut halves toasted
Instructions
- Combine marinade ingredients in a large resealable plastic bag. Add lamb and place in refrigerator for 8 hours or overnight.
- Remove lamb from marinade, pat dry, and set on tray. On gas grill, turn all burners to high, close lid, and heat until hot, about 15 minutes. Scrape grates clean and brush with oil.
- Grill lamb, fat-side down, over medium-high heat for 25–35 minutes total depending on desired doneness, turning halfway through cooking. Aim for an internal temperature of about 145°F for medium-rare and 160°F for medium. Remove from grill and loosely cover with foil. Let rest about 15 minutes, then thinly slice. While resting, prepare salad.
- In a large bowl, whisk together all dressing ingredients. Season with salt and pepper (if desired). Add kale, fennel, pomegranate seeds, or grapes, and toss to coat. Arrange dressed salad on platter and top with sliced lamb, green beans, gorgonzola cheese, and toasted walnuts.