Kale and Pomegranate Salad with Grilled American Lamb

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INGREDIENTS

  • 1 American Lamb leg, de boned, butterflied, trimmed of visible fat

KALE AND POMEGRANATE SALAD

  • 2 teaspoons Dijon-style mustard

  • 2 tablespoons pomegranate balsamic vinegar

  • 1/4 cup olive oil Salt and pepper, to taste

  • 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

MARINADE

  • 1-1/2 cups 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

DIRECTIONS

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.

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.