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.