Pomegranate-glazed lamb with date, kale & bulgur salad
Waitrose and Partners

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
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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.


Typical values per serving when made using specific products in recipe


2,280kJ/ 541kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating