Recipes

Kale And Pomegranate Salad With Grilled Lamb

The American Lamb Board|April 6, 2016 11:02 am EST

Kale And Pomegranate Salad With Grilled Lamb

4.5 (2 ratings)

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Looking for a new take on lamb? Try this salad with kale, walnuts, pomegranates, and gorgonzola.This recipe is provided by the American Lamb Board.

Servings

5

Ingredients

• 2 teaspoon dijon-style mustard
• 2 tablespoon pomegranate balsamic vinegar
• 1/4 cup olive oil
• 5 cup baby kale
• 1 bulb fennel, thinly sliced
• 1/2 cup pomegranate seeds or sliced red grapes
• 1/4 crumbled gorgonzola cheese
• 1/4 cup walnut halves, toasted
• salt and pepper, to taste
• 1 1/2 cup pomegranate juice
• 3 tablespoon olive oil
• 3 cloves garlic, chopped
• 1 tablespoon ground ginger
• 1 tablespoon cinnamon
• 2 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 american lamb leg, deboned, butterflied, trimmed of visible fat

Directions

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