Warm lamb, potato and pomegranate salad

This warm lamb salad sings with the addition of scrumptious potatoes and little bursts of summer in the form of pomegranate, lemon and fresh herbs.

  • 1 hr 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Warm lamb, potato and pomegranate salad
  • 1 large lemon, juice and grated rind
  • 1 teaspoon dried oregano
  • 400 gram lamb fillets
  • 6 kipfler potatoes, scrubbed
  • 2 cloves garlic, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 50 gram baby spinach
  • 1 pomegranate, halved


Warm lamb, potato and pomegranate salad
  • 1
    In a shallow bowl, combine lemon rind, half of lemon juice and oregano. Add lamb and turn to coat. Place in fridge for 1 hour to marinate.
  • 2
    Meanwhile, in a large saucepan of boiling water, cook potatoes until tender. Drain and cool. When cool enough to handle, peel and cut into thick slices. Place in a bowl with garlic, oil and remaining lemon juice. Season to taste and toss to coat.
  • 3
    Preheat a chargrill on high. Cook lamb for 3 minutes each side. Remove from heat and rest for 10 minutes before slicing.
  • 4
    Add spinach to potato and toss to combine. Pile mix onto each plate and top with lamb.
  • 5
    Remove seeds from pomegranate and scatter over lamb to serve.


To remove pomegranate seeds, score skin down one side with a sharp knife and break fruit open. Lightly tap the skin side with a rolling pin to loosen seeds.

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