Griddled lamb with a Brussels sprout, pomegranate and citrus salad

Griddled lamb with Brussels sprout, pomegranate and citrus salad

Adapted from Two Peas & their Pod’s Brussels Sprout Pomegranate Citrus Salad

Ah… there it is.  This year’s pomegranate.  Although to be fair there were two and I did just eat the other one with a cocktail stick.  It was fun but I’m over it now.  It was less fun getting the seeds out for this salad!  And indeed, this is a salad that requires some patience.  Even if you buy an expensive tub of pomegranate seeds to save yourself the hassle, you will still be shredding tiny Brussels sprouts for some while.  However, if you’ve got the time and the inclination it is a very therapeutic salad to prepare.  It gets you into a meditative zone.  If you follow the link you will see the original salad contained avocado, which I didn’t have.  I did have a sad, already peeled sweet potato, and the oven was already on for muffins, so I roasted that in cubes and chucked it in the salad when still just warm.  I thought it would work with the lamb I was also adding.  It was indeed very nice, but you need to be quick between dressing the salad and serving or the juice from the dressing sends it soggy.  I also used blood oranges in the salad and dressing.  The interesting difference here was that where the original was very green with little pops of red and orange, the blood orange and pomegranate make the salad quite red overall, so it was the green of the Brussels that popped to the eye.  Either way, if you like a raw Brussel it is a nice crunchy salad and it got approval from the small child.  Fruit in a salad and any vegetable raw is a winner in her eyes.

Griddled lamb with a Brussels sprout, pomegranate and citrus salad

Prep time 40 minutes Cook time 10 minutes Makes 3-4 servings

Preheat the oven to 180ºC fan assisted if including sweet potato

  • 3-4 lamb leg steaks
  • 1 fresh pomegranate
  • 450g Brussels sprouts
  • 4 medium oranges (I used blood oranges)
  • 60ml olive oil + 2 tbsps
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt and pepper
  • 1 small-medium sweet potato (optional)

Whisk together 2 tbsp of olive oil and the same of balsamic vinegar in a suitable container (resealable bag or tuppaware for example) along with some salt and pepper.  Add the lamb leg steaks and coat both sides with the marinade.  Seal and place the steaks back in the fridge.  Peel and cube the sweet potato into a 1.5cm dice (if using).  Drizzle with a little olive oil, season and roast in the oven for 20 minutes, turning once, before putting to one side to cool.  Fill a medium bowl with cold water, peel the outer layers from the Brussels sprouts and cut off the little bit of stalk at the bottom, placing the peeled Brussels in the bowl of water as you go.  Next tackle the pomegranate.  I have no clear method – there’s a lot of advice on the internet!  I tend towards cutting into quarters and then picking the seeds out by hand.  Set these seeds to one side.  Zest one orange into another smaller bowl and then squeeze the juice from this and 2 other oranges into the same bowl.  Add the 60ml olive oil, the tbsp honey, salt and pepper and whisk together.  Now you’re on the final stretch!  Drain and then finely slice the Brussels sprouts, fanning the shreds out so it resembles tiny coleslaw.  Peel the final orange and separate into segments.  Chop these into chunks and add to your pomegranate seeds.  Preheat a cast iron griddle (or use an oven grill) and cook your lamb steaks to your liking.  Mine where quite thick and took about 4 minutes per side, although I cooked the child’s portion for a bit longer so it was hardly pink.  Leave the steaks to one side to rest for a few minutes while you assemble the salad.  Put the Brussels sprouts, pomegranate seeds and orange chunks in a bowl, and add some dressing.  Toss together and add more dressing until you have the coating you want.  I’d recommend plating this salad rather than having it on the table, so divide it out now.  Slice the lamb steaks and place on top of the salad.  Sprinkle the warm sweet potato cubes over the top and serve.


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