Pomegranate-glazed lamb and lentil salad

Recipes / Salads

A little honey adds sweetness to the tangy pomegranate glaze.

Recipe «Pomegranate-glazed lamb and lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch baby carrots, trimmed, 2 red capsicums, coarsely chopped, 1 large red onion, cut into wedges, 1 tbsp extra virgin olive oil, 2 mini lamb leg roasts , 2 tbsp pomegranate molasses, 2 tsp honey, 1/2 tsp ground coriander , 1/2 tsp ground cumin, 1/2 tsp ground ginger, 60g baby salad leaves, 1/2 cup fresh mint, firmly packed, 1/2 cup coriander leaves, firmly packed, 400g can lentils, rinsed, drained, Low-fat Greek yoghurt, to serve.

Ingredients:

  • 1 bunch baby carrots, trimmed 
  • 2 red capsicums, coarsely chopped 
  • 1 large red onion, cut into wedges 
  • 1 tbsp extra virgin olive oil 
  • 2 mini lamb leg roasts 
  • 2 tbsp pomegranate molasses 
  • 2 tsp honey 
  • 1/2 tsp ground coriander 
  • 1/2 tsp ground cumin 
  • 1/2 tsp ground ginger 
  • 60g baby salad leaves 
  • 1/2 cup fresh mint, firmly packed 
  • 1/2 cup coriander leaves, firmly packed 
  • 400g can lentils, rinsed, drained 
  • Low-fat Greek yoghurt, to serve 

Instructions

  1. Preheat oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Combine the carrot, capsicum, onion and oil on 1 prepared tray. Season. Roast, stirring halfway, for 30 minutes or until golden and tender.
  2. Meanwhile, heat an ovenproof frying pan over medium-high heat. Spray with olive oil. Season the lamb. Cook, turning, for 5 minutes or until browned. Roast for 12 minutes. Combine the molasses, honey, ground coriander, cumin and ginger in a small bowl. Pour over the lamb. Roast for a further 5-6 minutes for medium or until lamb is cooked to your liking. Transfer lamb to a plate, reserving molasses mixture. Set aside for 10 minutes to rest. Slice lamb.
  3. Transfer the molasses mixture to a frying pan over medium heat and bring to the boil. Simmer for 2 minutes or until thickened. Set aside to cool slightly.
  4. Toss the salad leaves, herbs, lentils and roast vegetables in a large bowl. Divide among plates. Top with lamb and yoghurt. Drizzle with the pomegranate glaze.