Warm lamb, potato and pomegranate salad
juice and grated rind of 1 large lemon
1 teaspoon dried oregano
400g lamb fillets
6 kipfler potatoes, scrubbed
2 garlic cloves, finely chopped
1 tablespoon extra virgin olive oil
50g baby spinach leaves
1 pomegranate, halved
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Combine lemon rind, half of lemon juice and oregano in a shallow dish. Add lamb and turn to coat. Marinate for 1 hour.
2. Meanwhile, cook potatoes in a large saucepan of boiling water until tender. Drain and when cool enough to handle, peel and cut into thick slices. Place in a large 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 salad on each plate and top with sliced lamb. Remove seeds from pomegranate (see tip) and sprinkle over lamb.