Kale & Pomegranate Salad with Grilled Lamb

Ingredients

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

Preparation

1. Combine marinade ingredients in large plastic zip top bag; add lamb and place in refrigerator 8 hours or overnight.
2. Remove lamb from marinade, pat dry and set on tray.
3. 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.
4. In large bowl, whisk together all dressing ingredients. Add kale, fennel, pomegranate seed or grapes and toss to coat. Arrange dressed salad on platter and top with sliced lamb, Gorgonzola cheese and toasted walnuts.

Calories:	700		Total Fat:	46g
Cholesterol:	165mg		Protien:	51g
Carbohydrates:	23g		Sodium:	520mg

Serves6

Source

Tri-Lamb Group

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