Cook
Time
35 M

Serving
Size
4-6

Kale & Pomegranate Salad with Grilled Lamb

Instructions

1

Combine marinade ingredients in a large, plastic zip top bag, add lamb and marinade in refrigerator, 8 hours or up to overnight.

2

Remove lamb from marinade, pat dry and set on tray.

3

On a 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 25 to 35 minutes total, turning half-way through cooking, depending on desired doneness (about 145 degrees for medium rare and 160 degrees for medium).

4

Remove the lamb from the grill and loosely cover with foil, let rest about 15 minutes and thinly slice. While lamb is resting prepare salad ingredients.

5

In a large bowl, whisk together all dressing ingredients. Add kale, fennel, pomegranate seed and/or grapes and toss to coat. Arrange dressed salad on platter and top with sliced lamb, Gorgonzola cheese and toasted walnuts.

Ingredients

½ cup

3 tbs

3

1 tbs

1 tbs

2 tsp

1 tsp

pomegranate juice

olive oil

cloves garlic, chopped

ground ginger

cinnamon

cumin

salt

1 (4-pound) leg of lamb, deboned, butterflied and trimmed of visible fat

For the Dressing

2 tsp

2 tbs

¼ cup

dijon mustard

pomegranate balsamic vinegar

olive oil

For the Salad

5

1

½ cup

¼ cup

¼ cup

cups, baby kale

bulb, fennel, thinly sliced

pomegranate seeds or sliced red grapes

crumbled Gorgonzola cheese

walnut halves, toasted