Warm Lamb Salad with Pomegranate and Walnuts Recipe

Name: Warm Lamb Salad with Pomegranate and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp pomegranate molasses; 1 tbsp olive oil; 3 garlic cloves, minced; Pinch of cayenne; 4 sprigs of thyme; 1 shallot, finely chopped; 1 tbsp sherry vinegar; 1 tbsp pomegranate molasses; 2 tbsp walnut oil; 2 tbsp olive oil; 1 1/2 lb (675g) boneless loin of lamb; 6 oz (175g) mesclun; 1 head of Belgian endive leaves; 1/2 cup chopped walnuts, toasted; 1 pomegranate, seeded; Salt and freshly ground black pepper

Servings: persons

2 tbsp pomegranate molasses
1 tbsp olive oil
3 garlic cloves, minced
Pinch of cayenne
4 sprigs of thyme
1 shallot, finely chopped
1 tbsp sherry vinegar
1 tbsp pomegranate molasses
2 tbsp walnut oil
2 tbsp olive oil
1 1/2 lb (675g) boneless loin of lamb
6 oz (175g) mesclun
1 head of Belgian endive leaves
1/2 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.
2
Add the lamb and season with salt and pepper.
3
Refrigerate for at least 4 hours, occasionally turning the bag over.
4
To make the vinaigrette, combine the shallot, vinegar, and pomegranate molasses in a bowl and let stand for 15 minutes.
5
Whisk in the walnut and olive oils.
6
Season with salt and pepper.
7
Preheat the oven to 375F (190C).
8
Heat an ovenproof frying pan over high heat.
9
Remove the lamb from the marinade.
10
Add to the pan and cook, turning occasionally, about 10 minutes, until browned.
11
Roast for about 10 minutes, until an instant-read thermometer inserted in the center of the lamb reads 130F (55C) for medium-rare.
12
Transfer the lamb to a carving board and let stand for 10 minutes.
13
Carve the lamb.
14
Divide the mesclun and endive among dinner plates and top with the sliced lamb.
15
Sprinkle with the walnuts and pomegranate seeds.
16
Drizzle with the vinaigrette and serve immediately.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tbsp pomegranate molasses, 1 tbsp olive oil, 3 garlic cloves, minced, Pinch of cayenne, and more.

Yes, Warm Lamb Salad with Pomegranate and Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Lamb Salad with Pomegranate and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions