This is not a weeknight just-chuck-it-together kind of meal. It’s not really dificult and doesn’t take a huge amount of time, but there is a bit of planning and preparation involved, so it’s probably best left for a weekend dinner.
I found a recipe on the Taste website, and adapted it to suit my needs and preferences (and what was in the pantry).
8 baby beetroot
1 pomegranate, halved
1 tbs raspberry jam, warmed gently
2 tbs extra virgin olive oil
1 tbs red wine vinegar
1 tsp Dijon mustard
4 lamb loin fillets
A bunch of asparagus, steamed lightly
1 cup rocket leaves
100g marinated feta, drained
2 tbs chopped walnuts, toasted
Cook beetroot in boiling water (or steam), for 20 minutes or until tender. Peel and quarter when cool enough to handle, then set aside.
Gently press each pomegranate half over a juicer to extract juice and loosen seeds. Place the juice in a bowl, then using the sharp tip of a knife, remove the seeds and add to the bowl. Place warmed jam in a bowl and whisk in oil, vinegar, mustard and 2 tablespoons pomegranate juice. Season, then set aside.
Preheat oven to 190°C. Heat an ovenproof non-stick frypan on medium-low heat. Season lamb and cook until browned on each side, then transfer pan to oven and cook for a further 5 minutes for medium-rare or until cooked to your liking. Set aside to rest.
Place beets, asparagus, rocket, feta and nuts in a bowl. Toss gently with 3 tbs dressing. Pile onto plates. Thinly slice lamb and add to salad. Drizzle with remaining dressing and sprinkle with pomegranate seeds to serve.
I think I’m in love with pomegranates – the seeds look like bright jewels.
This could have been improved by giving the lamb some extra flavour – next time I’ll add some garlic and herbs. Or make it with duck, as per the original recipe.