Kale and Pomegranate Salad with Grilled Lamb

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A delicious salad featuring grilled lamb, kale, and pomegranate

Looking for a new take on lamb? Try this salad with kale, walnuts, pomegranates, and gorgonzola.

This recipe is provided by the American Lamb Board.

Ingredients

For the salad:

• 2 Teaspoons Dijon-style mustard
• 2 Tablespoons pomegranate balsamic vinegar
• 1/4 Cup olive oil
• 5 Cups baby kale
• 1 bulb fennel, thinly sliced
• 1/2 Cup pomegranate seeds or sliced red grapes
• 1/4 crumbled Gorgonzola cheese
• 1/4 Cup walnut halves, toasted
• Salt and pepper, to taste

For the marinade:

• 1 1/2 Cup pomegranate juice
• 3 Tablespoons olive oil
• 3 cloves garlic, chopped
• 1 Tablespoon ground ginger
• 1 Tablespoon cinnamon
• 2 Teaspoons cumin
• 1 Teaspoon salt
• 1/2 Teaspoon pepper
• 1 American lamb leg, deboned, butterflied, trimmed of visible fat

Recipe Summary

• 6 cups water
• ½ cup uncooked soft white wheat berries
• 12 (4-ounce) center-cut lamb loin chops
• 2 tablespoons fresh thyme leaves, divided
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 ½ teaspoons finely chopped shallots
• ½ teaspoon honey
• 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
• 1 cup sliced strawberries
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.

Recipe Summary

• 6 cups water
• ½ cup uncooked soft white wheat berries
• 12 (4-ounce) center-cut lamb loin chops
• 2 tablespoons fresh thyme leaves, divided
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 ½ teaspoons finely chopped shallots
• ½ teaspoon honey
• 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
• 1 cup sliced strawberries
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.

Recipe Summary

• 6 cups water
• ½ cup uncooked soft white wheat berries
• 12 (4-ounce) center-cut lamb loin chops
• 2 tablespoons fresh thyme leaves, divided
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 ½ teaspoons finely chopped shallots
• ½ teaspoon honey
• 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
• 1 cup sliced strawberries
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.

Recipe Summary

• 6 cups water
• ½ cup uncooked soft white wheat berries
• 12 (4-ounce) center-cut lamb loin chops
• 2 tablespoons fresh thyme leaves, divided
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 ½ teaspoons finely chopped shallots
• ½ teaspoon honey
• 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
• 1 cup sliced strawberries
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.

Recipe Summary

• 6 cups water
• ½ cup uncooked soft white wheat berries
• 12 (4-ounce) center-cut lamb loin chops
• 2 tablespoons fresh thyme leaves, divided
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 ½ teaspoons finely chopped shallots
• ½ teaspoon honey
• 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
• 1 cup sliced strawberries
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.

Recipe Summary

• 6 cups water
• ½ cup uncooked soft white wheat berries
• 12 (4-ounce) center-cut lamb loin chops
• 2 tablespoons fresh thyme leaves, divided
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 ½ teaspoons finely chopped shallots
• ½ teaspoon honey
• 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
• 1 cup sliced strawberries
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.

Recipe Summary

• 6 cups water
• ½ cup uncooked soft white wheat berries
• 12 (4-ounce) center-cut lamb loin chops
• 2 tablespoons fresh thyme leaves, divided
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 ½ teaspoons finely chopped shallots
• ½ teaspoon honey
• 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
• 1 cup sliced strawberries
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.

Recipe Summary

• 6 cups water
• ½ cup uncooked soft white wheat berries
• 12 (4-ounce) center-cut lamb loin chops
• 2 tablespoons fresh thyme leaves, divided
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 ½ teaspoons finely chopped shallots
• ½ teaspoon honey
• 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
• 1 cup sliced strawberries
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.

Recipe Summary

• 6 cups water
• ½ cup uncooked soft white wheat berries
• 12 (4-ounce) center-cut lamb loin chops
• 2 tablespoons fresh thyme leaves, divided
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 ½ teaspoons finely chopped shallots
• ½ teaspoon honey
• 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
• 1 cup sliced strawberries
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.

Recipe Summary

• 6 cups water
• ½ cup uncooked soft white wheat berries
• 12 (4-ounce) center-cut lamb loin chops
• 2 tablespoons fresh thyme leaves, divided
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 ½ teaspoons finely chopped shallots
• ½ teaspoon honey
• 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
• 1 cup sliced strawberries
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.

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