Kale & Pomegranate Salad with Grilled American Lamb


June 30, 2022

Recipe provided by the American Lamb Board (Kale and Pomegranate Salad with Grilled American Lamb | American Lamb).


American lamb leg, deboned, butterflies, trimmed of visible fat

Kale & Pomegranate Salad

2 tsp Dijon-style mustard

2 tbsp Pomegranate balsamic vinegar

1/4 cup Olive oil

Salt & pepper, to taste

5 cup Baby kale

1 Bulb fennel, thinly sliced

1/2 cup Pomegranate seeds or sliced red grapes

1/4 cup Gorgonzola cheese, crumbled

1/4 cup Walnut halves, toasted


1 1/2 cup Pomegranate juice

3 tbsp Olive oil

3 cloves Garlic, chopped

1 tbsp Ground ginger

1 tbsp Cinnamon

2 tsp Cumin

1 tsp Salt

1/2 tsp Pepper


1In 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.

2Remove lamb from marinade; pat dry.

3Heat 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.

4In a large bowl, whisk together mustard, vinegar, oil, salt and pepper. Add kale, fennel and pomegranate seeds or grapes; toss to coat.

5To serve, arrange dressed salad on a platter; top with sliced lamb, Gorgonzola cheese and walnuts.