Pomegranate-glazed lamb with date, kale & bulgur salad

Pomegranate-glazed lamb with date, kale & bulgur salad

A quick and easy salad dish that's perfect for summer. The lamb should be succulent and tender, complementing the crisp and fresh pomegranate salad perfectly in this bright and vibrant dish.

4 out of 5 stars(1) Rate this recipe
Healthy
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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Ingredients

  • 3 tbsp pomegranate molasses
  • 2 garlic cloves, crushed
  • 2 tsp ground cinnamon
  • 4 Waitrose Extra Trimmed New Zealand Lamb Leg Steaks
  • 250g bulgur wheat
  • 3 fresh Medjool dates, pitted and chopped
  • 25g pack mint, leaves only, roughly chopped
  • 50g baby kale or baby leaf salad
  • 125g pack pomegranate seeds
  • 1 Juice of lemon
  • 2 tsp clear honey
  • 1 tbsp extra virgin olive oil
  • 1 Spray olive oil, for cooking

Method

  1. In a small bowl, mix together 1 tablespoon pomegranate molasses, one crushed clove of garlic, the cinnamon and some seasoning. Rub into both sides of the lamb steaks and set aside.

  2. Place the bulgur wheat and dates in a bowl, and cover with 250ml boiling water. Cover with clingfilm, leave to sit for 10 minutes and then fluff up with a fork. Add the chopped mint, baby kale and pomegranate seeds, then toss again.

  3. Mix together the remaining pomegranate molasses and garlic with the lemon juice, honey, oil and some seasoning, then set aside.

  4. Cover a griddle pan with about 5 sprays of oil, then warm over a high heat. When very hot, cook the lamb for 2-3 minutes each side, for medium, or until cooked to your liking. Cover with foil and leave to rest for 5 minutes before slicing. Serve with the bulgur salad and drizzled with the dressing.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,280kJ/ 541kcals

Fat

13.7g

Saturated Fat

4.1g

Carbohydrates

71.7g

Sugars

21.6g

Fibre

7.3g

Protein

32.6g

Salt

0.5g

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Overall rating (4/5)

4 out of 5 stars1 rating