Kale And Pomegranate Salad With Grilled Lamb

Kale And Pomegranate Salad With Grilled Lamb
4.5 from 2 ratings
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.
  • 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
  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.