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Lavish Lamb & Lentil Salad with Pomegranate Drizzle
Indulge in a lavish lamb & lentil salad with pomegranate drizzle, a comfort food delight in a bowl. Juicy lamb, creamy feta, and crunchy walnuts await!
Prepare to tantalize your taste buds with this exceptional Lamb & Lentil Salad, a grand feast in a bowl, balancing rich flavors and contrasting textures. Imagine succulent lamb, perfectly seared to a golden finish, mingling with earthy lentils that provide a hearty base for this lavish creation. The dish is elevated with a sweet and tangy pomegranate drizzle that ties everything together beautifully.
Each bite offers a delightful blend of soft, juicy lamb against the creamy tang of feta and the satisfying crunch of toasted walnuts. This salad is not just a meal, but a celebration of bold flavors and comfort, perfect for those days when you want to treat yourself to something truly special. It’s worth every indulgent bite, making it a standout dish at any gathering or a luxurious solo indulgence.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
620 kcal
per serving
Cuisine
Mediterranean
Indulge in a lavish lamb & lentil salad with pomegranate drizzle, a comfort food delight in a bowl. Juicy lamb, creamy feta, and crunchy walnuts await!
Ingredients
- • Lamb shoulder: 1 lb, cubed
- • Olive oil: 2 tablespoons
- • Ground cumin: 1 teaspoon
- • Ground coriander: 1 teaspoon
- • Garlic cloves: 2, minced
- • Red lentils: 1 cup, cooked
- • Arugula: 2 cups, fresh
- • Feta cheese: 1/2 cup, crumbled
- • Walnuts: 1/2 cup, toasted and chopped
- • Pomegranate seeds: 1/2 cup
- • Pomegranate molasses: 2 tablespoons
- • Lemon juice: 1 tablespoon
- • Salt and pepper: to taste
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 In a large skillet, heat olive oil over medium-high heat. Add the cubed lamb, and season with cumin, coriander, salt, and pepper. Sear the lamb on all sides until golden brown, about 5-7 minutes.
- 3 Transfer the seared lamb to a baking dish, add the minced garlic, and bake in the preheated oven for 15-20 minutes until tender and fully cooked.
- 4 While the lamb is cooking, prepare the lentils according to package instructions. Drain and set aside to cool slightly.
- 5 In a large bowl, combine cooked lentils, fresh arugula, crumbled feta cheese, and toasted walnuts.
- 6 Once the lamb is cooked, let it rest for a few minutes before adding it to the salad bowl.
- 7 In a small bowl, whisk together pomegranate molasses and lemon juice to create the drizzle.
- 8 Toss the salad gently to combine all ingredients, then drizzle with the pomegranate mixture.
- 9 Garnish with pomegranate seeds for an extra burst of flavor and color before serving.
Serving Suggestions
- • This Lavish Lamb & Lentil Salad makes a perfect main course, brimming with bold flavors and textures. Serve it with warm, crusty bread to soak up the delicious pomegranate drizzle. To complement the rich flavors, pair the salad with a glass of full-bodied red wine, such as a Syrah or Malbec. If you prefer a non-alcoholic option, try a pomegranate spritzer or a refreshing mint lemonade to enhance the meal's vibrant taste.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb in a skillet before tossing it back into the salad. If the salad appears dry, add a splash of fresh olive oil or lemon juice to refresh the flavors.
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