Warm lamb, potato and pomegranate salad

ingredients

• Warm lamb, potato and pomegranate salad

  • 1 large lemon, juice and grated rind
  • 1 teaspoon dried oregano
  • 400 gram lamb fillets
  • 6 kipfler potatoes, scrubbed
  • 2 cloves garlic, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 50 gram baby spinach
  • 1 pomegranate, halved

method

• Warm lamb, potato and pomegranate salad

  • 1

    In a shallow bowl, combine lemon rind, half of lemon juice and oregano. Add lamb and turn to coat. Place in fridge for 1 hour to marinate.

  • 2

    Meanwhile, in a large saucepan of boiling water, cook potatoes until tender. Drain and cool. When cool enough to handle, peel and cut into thick slices. Place in a bowl with garlic, oil and remaining lemon juice. Season to taste and toss to coat.

  • 3

    Preheat a chargrill on high. Cook lamb for 3 minutes each side. Remove from heat and rest for 10 minutes before slicing.

  • 4

    Add spinach to potato and toss to combine. Pile mix onto each plate and top with lamb.

  • 5

    Remove seeds from pomegranate and scatter over lamb to serve.

notes

To remove pomegranate seeds, score skin down one side with a sharp knife and break fruit open. Lightly tap the skin side with a rolling pin to loosen seeds.