- Place the lamb in a bowl with the pomegranate molasses, lemon juice and oil. Set aside.
- Trim the ends from the witlof, separate the leaves and place in a large bowl.
- Seed the pomegranate and pat the seeds dry. Using a mandolin, cut the persimmons into thin slices.
- In a small bowl, stir together the cheese and the 1/2 tsp. olive oil. Add the cheese, pomegranate seeds, persimmons, pistachios and chives to the bowl with the witlof.
- In a small bowl, whisk together the 1/2 cup olive oil, lemon zest, lemon juice and vinegar. Season the vinaigrette with salt and pepper.
- Cook the lamb on a grill plate or barbeque over a medium high heat for 3 minutes each side then rest for 5 minutes before slicing.
- Drizzle the vinaigrette over the pomegranate salad and gently toss together. Arrange the salad in a large shallow dish, add the lamb and garnish with the chive tips.
- Serve immediately.
Pomegranate salad with persimmon and glazed lamb
Recipe by Joanne Feehan
Using the best in season produce!
Ingredients
- 4 heads red or white witlof
- 1 large pomegranate
- 2 ripe sweet persimmons
- 100 gm feta cheese, crumbled
- 1/2 tsp. plus 1/2 cup extra-virgin olive oil
- 3/4 cup pistachio nuts, toasted and coarsely chopped
- 2 Tbs. snipped fresh chives, tips and reserved for garnish
- Grated zest and juice of 1 lemon
- 1 tsp. Champagne or white wine vinegar
- Sea salt and freshly ground pepper, to taste
- 1 lamb backstrap
- 2 tb pomegranate molasses
- 1 tb lemon juice
- 2 tb extra-virgin olive oil
- pepper & salt to taste
