Lamb salad with pomegranate and walnuts
Vicky
ingredients
- 2 tbsp pomegranate molasses
- 1 tbsp olive oil
- 3 garlic cloves, minced
- pinch of cayenne
- 4 sprigs of thyme
- 1 shallot, finely chopped
- 1 tbsp sherry vinegar
- 1 tbsp pomegranate molasses
- 2 tbsp walnut oil
- 2 tbsp olive oil
- 1 1/2 lb boneless loin of lamb
- 6oz mesclun
- 1 head of Belgian endive leaves
- 1/2 cup chopped walnuts, toasted
- 1 pomegranate, seeded
- salt and freshly ground black pepper
directions
- 1
For the marinade, mix the pomegranate molasses, oil, garlic, cayenne, and thyme in a zippered plastic bag.
- 2
Add the lamb and season with salt and pepper.
- 3
Refrigerate for at least 4 hours, occasionally turning the bag over.
- 4
To make the vinaigrette, combine the shallot, vinegar, and pomegranate molasses in a bowl and let stand for 15 minutes.
- 5
Whisk in the walnut and olive oils. Season with salt and pepper.
- 6
Preheat the oven to 375°F (190°C).
- 7
Heat an ovenproof frying pan over high heat.
- 8
Remove the lamb from the marinade.
- 9
Add to the pan and cook, turning occasionally, about 10 minutes, until browned.
- 10
Roast for about 10 minutes, until an instant-read thermometer inserted in the center of the lamb reads 130°F for medium-rare.
- 11
Transfer the lamb to a carving board and let stand for 10 minutes.
- 12
Carve the lamb.
- 13
Divide the mesclun and endive among dinner plates and top with the sliced lamb.
- 14
Sprinkle with the walnuts and pomegranate seeds.
- 15
Drizzle with the vinaigrette and serve immediately.
notes
Refrigerate for 4 hours.
Source: Vicky
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