MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pomegranate Lamb Salad
Categories: Lamb/mutton, Fruits, Grains, Vegetables, Nuts
Yield: 2 servings

250 g (9 oz) pack cooked mixed
- grains
2 tb Olive oil
2 Welsh lamb steaks; 110 g/4
- oz ea
4 tb Pomegranate molasses
Juice 1/2 lemon
Handful mint leaves; fine
- chopped
30 g (1 oz) pomegranate seeds
1 Carrot; grated
1/2 Red onion; fine chopped
80 g (3 oz) cherry tomatoes;
- halved
10 g (1 tb) pistachios; rough
- chopped

Heat a non-stick frying pan over a high heat. Tip the
grains into a bowl and break up with your hands.
Transfer to the pan and stir-fry for a minute to warm
them. Add 2 tbsp of water and continue to stir-fry for
another 30 seconds until the grains begin to puff up and
soften. Transfer to a mixing bowl to cool.

Heat half the oil in the same frying pan over a high
heat. Season the steaks with salt and fry for 1 ½-2
minutes each side until golden. Turn off the heat and
add 2 tbsp of the pomegranate molasses. Use tongs to
turn the steaks in the molasses to coat, then transfer
to a warm plate. Add 1 tbsp water to the pan, swirl it
around, then pour the juices over the steaks. Don’t
scrape the pan as it will make the steaks taste bitter.
Set the steaks aside to rest for 3 minutes.

Meanwhile, whisk the remaining olive oil, remaining
pomegranate molasses and the lemon juice with a good
pinch of salt.

Add the mint, pomegranate seeds, carrot, onion and
tomatoes into the bowl with the grains. Pour over the
dressing and mix well. Transfer to a serving dish

Slice the steaks and arrange them over the salad. Spoon
over the resting juices and garnish with the pistachios.
Grab a fork and tuck in!

By: John Gregory Smith

RECIPE FROM: https://www.deliciousmagazine.co.uk

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