← Back to Search Results
roasting mediterranean
Warm Lamb Salad with Pomegranate and Walnuts

Photo by:
Comments: 0
 

Recipe

Pomegrante molasses (evaporated pomegranate juice) is available at Mediterranean grocers.

Yield: 6 servings
Prep time: 20 Mins, Plus Marinating
Cooking time: 5–20 Mins

Ingredients

For the marinade:

  • 2 tbsp pomegranate molasses
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • Pinch of cayenne
  • 4 sprigs of thyme

For the vinaigrette:

  • 1 shallot, finely chopped
  • 1 tbsp sherry vinegar
  • 1 tbsp pomegranate molasses
  • 2 tbsp walnut oil
  • 2 tbsp olive oil
  • 1½ lb (675g) boneless loin of lamb
  • 6 oz (175g) mesclun
  • 1 head of Belgian endive leaves
  • ½ 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. Add the lamb and season with salt and pepper. Refrigerate for at least 4 hours, occasionally turning the bag over.

2. To make the vinaigrette, combine the shallot, vinegar, and pomegranate molasses in a bowl and let stand for 15 minutes. Whisk in the walnut and olive oils. Season with salt and pepper.

3. Preheat the oven to 375°F (190°C). Heat an ovenproof frying pan over high heat. Remove the lamb from the marinade. Add to the pan and cook, turning occasionally, about 10 minutes, until browned. Roast for about 10 minutes, until an instant-read thermometer inserted in the center of the lamb reads 130°F (55°C) for medium-rare. Transfer the lamb to a carving board and let stand for 10 minutes.

4. Carve the lamb. Divide the mesclun and endive among dinner plates and top with the sliced lamb. Sprinkle with the walnuts and pomegranate seeds. Drizzle with the vinaigrette and serve immediately.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

548kcal (27%)
388mg (16%)
16g
6g
44g (68%)
0g
13g (67%)
17g
10g
82mg (27%)
8g
23g
65mg
774mg
204mcg RAE (7%)
17mg (29%)
93mg (9%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-sweet-life The Sweet Life
by Kate Zuckerman
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
american-masala American Masala
by Suvir Saran
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?