Ingredients
Serves 41 large lemon, juiced and rind grated
ΒΌ cup oregano, finely chopped
400g lamb fillets
6 kipfler potatoes, scrubbed
2 garlic cloves, finely chopped
2 tbsp extra virgin olive oil
1 tbsp pomegranate molasses
50g baby spinach leaves
1 pomegranate, halved
Method
Combine lemon rind, half of lemon juice, half olive oil and oregano in a shallow dish. Add lamb and turn to coat. Marinate for 1 hour.
Meanwhile, cook potatoes in a large saucepan of boiling water until tender. Drain and when cool enough to handle, cut into thick slices. Place in a large bowl with garlic, oil, pomegranate molasses and remaining lemon juice. Season to taste and toss to coat.
Preheat a char-grill on high. Cook lamb for 3 minutes each side. Remove from heat, cover and rest for 10 minutes before slicing.
Add spinach to potato and toss to combine. Pile salad on each plate and top with sliced lamb. Remove seeds from pomegranate and sprinkle over lamb.
Tip:
To remove seeds from pomegranate score the skin down one side with a small sharp knife and break the fruit open using two hands. Lightly tap the skin side with a rolling pin to loosen seeds over a bowl.