September 26, 2019

Kale and Pomegranate Salad with Grilled American Lamb


Recipe Provided By
American Lamb Board
Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min



lamb salad on a platter with sercing utensils


  • 1 American Lamb leg (about 3 pounds), deboned, butterflied, trimmed of visible fat 

Kale and Pomegranate Salad

  • 1/4 cup olive oil
  • 2 tablespoons pomegranate balsamic vinegar
  • 2 teaspoons Dijon-style mustard
  • 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


  • 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


For the Marinade: 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. 

For the Kale and Pomegranate Salad: In a large bowl, whisk together oil, vinegar, mustard, 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.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest


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