Kale And Pomegranate Salad With Grilled Lamb

Name: Kale And Pomegranate Salad With Grilled Lamb
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

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

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

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.