Grilled Lamb Salad with Muhammara, Herbs and Pomegranate
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This article was first published by Clean Eating Magazine.
Take your taste buds to Syria with this Grilled Lamb Salad with Muhammara. It’s got everything, from grilled lamb loin chops to fresh herbs to hearty grains, all atop a layer of creamy muhammara. And in addition to a whole lot of flavor, you’ll get protein, fiber and a rainbow of nutrient-rich ingredients in every bite thanks to the Mediterranean staples used to make this bright, colorful meal.
We love muhammara, which is a dip or spread made with roasted red peppers, pomegranate molasses and walnuts. It’s used in a variety of ways both in Syria and throughout the Middle Eastern region – and it’s actually a relative of a Spanish romesco sauce. While a classic romesco is made with tomatoes, red bell peppers, almonds, olive oil and garlic, muhammara is made with just slightly different ingredients. And the final product is savory, sweet and a little smoky. It’s incredibly versatile, too. While we love smearing it across a plate filled with veggies and proteins, it’s also delicious as a dip for crunchy veg and freshly-made pita, an accompaniment on a mezze board or used as a topping for savory dishes.
One key ingredient to the vibrant color and punch of flavor in the muhammara that’s paired with this Grilled Lamb Salad? Pomegranate molasses. If you don’t have any pomegranate molasses in your pantry, it’s a great staple to keep on hand for many Mediterranean-inspired meals. Pomegranate molasses has a tart, fruity flavor that’s only slightly sweet. You can look for it at specialty food stores and Middle Eastern grocery stores. Better yet, you can make your own with our easy homemade recipe.
Grilled Lamb Salad with Muhammara, Herbs and Pomegranate
Ingredients
Lamb salad
- 1⁄4 cup uncooked bulgur
- 8 lamb loin chops (1-1 1⁄4 inches thick)
- olive oil cooking spray
- 1⁄2 tsp. ground cumin
- 1⁄2 tsp. each sea salt and ground black pepper
- 1 Tbsp. pomegranate molasses
- 1 cup torn mint leaves
- 1 cup parsley leaves
- 1⁄2 cup pomegranate arils
- 3 Tbsp. chopped walnuts, toasted
- 1 lemon, cut into wedges
Muhammara
- ⅓ cup whole-wheat bread crumbs
- 1 cup sliced roasted red peppers
- ⅓ cup chopped walnuts, toasted
- 1 Tbsp. pomegranate molasses
- 2 Tbsp. BPA-free unsalted tomato paste
- 1⁄2 to 1 tsp. ground Aleppo pepper or paprika
- sea salt, to taste
Preparation
1. Cook bulgur according to package directions.
2. Prepare muhammara: To a food processor, add bread crumbs, red peppers, walnuts, molasses, tomato paste and Aleppo pepper. Purée until smooth. Season with salt to taste.
3. Prepare lamb: Preheat a grill to medium. Spray lamb with cooking spray and sprinkle with cumin, salt and pepper. Grill 3 minutes per side. Brush with pomegranate molasses during the last minute on each side. Set aside to rest.
4. Spread muhammara on one side of plates. In a small bowl, toss together bulgur, mint, parsley and pomegranate arils; add to plates opposite the muhammara. Arrange lamb chops over salad (you can slice the meat off, if desired), drizzling with any accumulated juices. Sprinkle with walnuts and serve with lemon wedges.