Kale & Pomegranate Salad with Grilled Lamb
Yield: 6 servings
For marinade:
1 1/2 cup pomegranate juice
3 tablespoons olive oil
3 cloves garlic, chopped
1 tablespoon ground ginger
1 tablespoon cinnamon
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon pepper
1 (4-pound) leg of lamb, deboned, butterflied and trimmed of visible
fat
For dressing:
2 teaspoons Dijon mustard
2 tablespoons pomegranate balsamic vinegar
1/4 cup olive oil
Salt and pepper
For salad:
5 cups baby kale
1 bulb fennel, thinly sliced
1/2 cup pomegranate seeds or sliced red grapes
1/4 cup crumbled Gorgonzola cheese
1/4 cup walnut halves, toasted
Combine marinade ingredients in large plastic zip top bag; add lamb
and place in refrigerator 8 hours or overnight.
Remove lamb from marinade, pat dry and set on tray.
On 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°F for medium
rare and 160°F for medium. Remove from grill and loosely cover with foil,
let rest about 15 minutes and thinly slice. While resting, prepare salad.
In large bowl, whisk together all dressing ingredients. Add kale, fennel,
pomegran te seed or grapes and toss to coat. Arrange dressed salad on
a
platter and top with sliced lamb, Gorgonzola cheese and toasted walnuts.
Lamb Loin Chops with
Green Bean & Potato Salad
Yield: 6 servings
For salad:
1/2 cup fat free plain Greek
yogurt
1/4 cup extra virgin olive oil
1 lemon, zested and juiced
2 tablespoons