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Seared Lamb Fillet with Mixed Greens and Pomegranate Dressing

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


  • 1 1lb. lamb fillets
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 bag mixed young salad greens
  • 1/4 bag baby arugula
  • 1 bunch fresh mint leaves, torn into pieces
  • 3-1/2 oz. pomegranate seeds

For the Pomegranate Dressing

  • 4 oz pomegranate molasses
  • 1 oz balsamic glaze
  • 1/2 tablespoon extra virgin olive oil
  • 1 heaped teaspoon Dijon 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.