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