← Back to Search Results
roasting mediterranean
Warm Lamb Salad with Pomegranate and Walnuts Recipe-1417

Photo by:
Comments: 0


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

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


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


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%)
44g (68%)
13g (67%)
82mg (27%)
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

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
nigella-express Nigella Express
by Nigella Lawson
lucid-food Lucid Food
by Louisa Shafia
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-sweet-life The Sweet Life
by Kate Zuckerman
food-to-live-by Food to Live By
by Myra Goodman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
baked-explorations Baked Explorations
by Matt Lewis
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
mom-a-licious Mom-a-Licious
by Domenica Catelli

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?