This colorful salad looks as good as it tastes. The addition of lamb lends a “special occasion” feel to this otherwise straightforward dish, while the pomegranate amps up the flavor. I love to serve it in the springtime, and it makes great use of leftover roasted meat as well.
Cook Time: 25 minutes
Total Time: 45 minutes
Makes 8 servings
For the Marinade
- 1 1/2 cups pomegranate juice
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 1 tablespoon ground ginger
- 1 tablespoon organic Ceylon cinnamon
- 2 teaspoons cumin
- 1 teaspoon unrefined sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 (4-pound) leg of lamb, deboned, butterflied, and trimmed of visible fat
For the Dressing
- 2 teaspoons Dijon mustard
- 2 tablespoons pomegranate balsamic vinegar
- 1/4 cup extra-virgin olive oil
For the Salad
- 5 cups baby kale
- 2 bulbs fennel, thinly sliced
- 1/2 cup pomegranate seeds or sliced red grapes
- 4 cups blanched green beans
- 2 tablespoons crumbled gorgonzola cheese
- 1/4 cup walnut halves, toasted
Combine marinade ingredients in a large resealable plastic bag. Add lamb and place in refrigerator for 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 for 25 to 35 minutes total, depending on desired doneness, turning halfway through cooking. Aim for an internal temperature of about 145 degrees F for medium-rare and 160 degrees F for medium. Remove from grill and loosely cover with foil. Let rest about 15 minutes, then thinly slice. While resting, prepare salad.
In a large bowl, whisk together all dressing ingredients. Season with salt and pepper (if desired). Add kale, fennel, pomegranate seeds or grapes, and toss to coat. Arrange dressed salad on platter and top with sliced lamb, green beans, gorgonzola cheese, and toasted walnuts.
Recipe from “The Mediterranean Diabetes Cookbook” by Amy Riolo.