This lamb, pomegranate and spinach salad recipe is an absolute joy using five complementary ingredients to create one fabulous flavour.
The lamb in this spinach salad is best served a little pink, but of course it's a matter of personal taste.
Lamb loin can also be used for this recipe and though it's very lean it's not as flavoursome as shoulder.
Pomegranate, Lamb and Spinach Salad Recipe: -
Prep time: 20 minutes - Cooking time: 8 minutes
Serves 3
10 oz (300g) of lean lamb shoulder steak 6 oz (200g) of baby spinach leaves 1 pomegranate 1 banana shallot, finely chopped 3 oz (100g) of goats cheese Chopped fresh mint, for garnish
For the dressing:
3 tbsp of extra virgin olive oil 1 tbsp of red wine vinegar ½ tsp of dried oregano Fine sea salt & freshly ground black pepper
First prepare your pomegranate by cutting it in half and releasing the seeds then place them in a bowl; pomegranate juice stains clothes badly so wear an apron when doing this. Next finely chop your shallot and place it in a separate bowl; put to one side while you prepare the dressing.
Take a container that has a tight fitting lid and combine the extra virgin olive oil with the tablespoon of red wine vinegar and the oregano. Add some seasoning then shake vigorously to emulsify it. Check the seasoning and alter it to suite.
Lightly season the lamb on both sides, then place a non stick saucepan over a moderate/low heat and spray with a little olive oil. Place the lamb steak(s) in the pan and cook on one side for 5 minutes then turn over and cook the other side for 2½ minutes. Remove the lamb from the pan and place in a dish; cover with kitchen foil and leave to rest while you prepare the spinach.
Wilt the spinach leaves by placing them in a colander and pouring over some boiling water, then refresh the leaves straight away with cold water water. Allow the excess water to drain away then finish drying them using a salad spinner.
Next add the spinach leaves to the shallots and combine. Remove the foil from the lamb and slice in thin diagonal slices, the lamb should ideally be a little pink. Add the slices to the spinach and shallot then pour over any juices that have escaped from the lamb while it's been resting; add the dressing and combine again.
Then simply plate up your salad by dividing the spinach between three plates and crumbling over the goats cheese. Sprinkle with the pomegranate seeds and garnish with a little chopped fresh mint.
