Warm lamb, potato and pomegranate salad

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Serves: 4

Type: Kids; Easy; Salad; Family

Tools

Kitchen friendly view

Photography: Dean Wilmot

By Mandy Sinclair

Ingredients

juice and grated rind of 1 large lemon
1 teaspoon dried oregano
400g lamb fillets
6 kipfler potatoes, scrubbed
2 garlic cloves, finely chopped
1 tablespoon extra virgin olive oil
50g baby spinach leaves
1 pomegranate, halved

Preparation method

1. Combine lemon rind, half of lemon juice and oregano in a shallow dish. Add lamb and turn to coat. Marinate for 1 hour.

2. Meanwhile, cook potatoes in a large saucepan of boiling water until tender. Drain and when cool enough to handle, peel and cut into thick slices. Place in a large bowl with garlic, oil and remaining lemon juice. Season to taste and toss to coat.

3. Preheat a chargrill on high. Cook lamb for 3 minutes each side. Remove from heat and rest for 10 minutes, before slicing.

4. Add spinach to potato and toss to combine. Pile salad on each plate and top with sliced lamb. Remove seeds from pomegranate (see tip) and sprinkle over lamb.

Tip: To remove seeds from pomegranate score the skin down one side with a small sharp knife and break the fruit open using two hands. Lightly tap the skin side with a rolling pin to loosen seeds over a bowl.

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Stuffed mini lamb roast

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Lamb shank tagine with prunes and carrots, served with steamed couscous

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