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