Pomegranate-glazed lamb with date, kale & bulgur salad
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just twenty minutes flat. The pomegranate molasses creates this gorgeous sticky glaze on tender lamb steaks while the bulgur salad brings everything into balance with fresh dates, kale, and pomegranate seeds. What I love most is that pomegranate is packed with antioxidants, so you're getting something genuinely nourishing alongside all those incredible flavors. The beauty of this dish is how simple it actually is to pull off, yet it feels special enough for company. Give it a try and I promise you'll be making it again and again.
Ella x
Ingredients
- 3 tbsppomegranate molasses
- 2garlic cloves(crushed)
- 2 tspground cinnamon
- 4extra trimmed new zealand lamb leg steaks
- 250 gramsbulgur wheat
- 3fresh medjool dates(pitted and chopped)
- 25 gramsmint(leaves only, roughly chopped)
- 50 gramsbaby leaf salad
- 125 gramspomegranate seeds
- 1lemon
- 2 tspclear honey
- 1 tbspextra virgin olive oil
- 1spray olive oil(for cooking)
Detail level
Instructions
- 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.
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