Seared Lamb Fillet with Mixed Greens and Pomegranate Dressing
A flavorful light dinner entree to share with the one you love. Pairs beautifully with Saint-Amour, Beaujolais Cru.
Course Appetizer, Main Dishes and Wine Pairings
Author adapted from "Persiana" by Sabrina Ghayour
2tablespoonsextra virgin olive oil
Kosher salt and freshly ground pepper
1/2bagmixed young salad greens
1bunchfresh mint leaves, torn into pieces
For the Pomegranate Dressing
1/2tablespoonextra virgin olive oil
1heaped teaspoonDijon mustard
Mix the dressing ingredients together in a bowl. Set aside.
Rub the lamb fillets with olive oil and season with salt and pepper. Heat a heavy frying pan over high heat. When the pan is hot, add the lamb fillets and sear each side for about 3 minutes.
Check the temperature of the lamb fillets, 145 F is medium rare. Let fillets rest for 5 minutes and then slice.
Toss the salad and mint together in a bowl.
To serve; on a large platter, make a mount of salad in the center and arrange the lamb slices around the salad. Drizzle the pomegranate dressing over the salad and lamb (you may not use all the dressing). Garnish with the pomegranate seeds.