Lamb Tomato Pomegranate and Roasted Walnut Salad

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Lamb, Tomato, Pomegranate and Roasted Walnut Salad

Meat type
Lamb
Cooking time
11-30
Serves
2-3
Preparation time
15

Lamb, Tomato, Pomegranate and Roasted Walnut Salad

Ingredients

  • 1 pack of Silver Fern Farms Lamb Medallions
  • Sea salt and freshly ground black pepper
  • 1 Tbsp pomegranate molasses
  • 1 Tbsp olive oil
  • 500 g cherry tomatoes – a variety of colours, sliced in half
  • 100 g feta cheese
  • ½ cup flat leaved parsley, chopped roughly
  • 1 pomegranate cut in half and seeds removed
  • 1 cup walnut halves

VINAIGRETTE

  • 2 Tbsp pomegranate molasses
  • 1 Tbsp honey
  • 4 Tbsp olive oil
  • ¼ cup chopped mint
  • 2 Tbsp lemon juice

Lamb, Tomato, Pomegranate and Roasted Walnut Salad

Remove Silver Fern Farms Lamb Medallions from fridge and packaging. Season and rub with pomegranate molasses and oil. Set aside for 15 minutes. Preheat oven to 180°C. Place walnuts on a baking tray. Bake for 10 minutes or until golden and crisp.

Set aside to cool. Heat a heavy-based frying pan over a medium-high heat. Pan-fry medallions for 3-4 minutes each side (for medium rare).

Transfer lamb to a plate and cover with foil. Set aside for 5 minutes to rest.

Meanwhile, combine all vinaigrette ingredients in a small bowl. In a flat serving dish, combine tomatoes, parsley, pomegranate seeds, feta and walnuts.

Season and drizzle with vinaigrette. Slice Lamb Medallions against the grain and serve on top of salad or to the side.


Recommended Cut: Lamb Medallions

You’ll be pleased to know our lamb is 100% just that… lamb. These Lamb Medallions, our signature cut, are selected for melt-in-the-mouth tenderness and are succulent and juicy every time.


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