Kale & Pomegranate Salad with Grilled Lamb
Combine marinade ingredients in a large, plastic zip top bag, add lamb and marinade in refrigerator, 8 hours or up to overnight.
Remove lamb from marinade, pat dry and set on tray.
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).
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.
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.
cloves garlic, chopped
1 (4-pound) leg of lamb, deboned, butterflied and trimmed of visible fat
For the Dressing
pomegranate balsamic vinegar
For the Salad
cups, baby kale
bulb, fennel, thinly sliced
pomegranate seeds or sliced red grapes
crumbled Gorgonzola cheese
walnut halves, toasted