I often get asked if I make up my own recipes. Most often I would reply yes, however this one today is up for debate. I had dog-eared a page in last month’s “bon appetit” for what I remembered as a recipe for a salad with lamb, seared red onion, and certainly some pomegranate seeds.
Some wonderful friends were over on the weekend, and brough with them a package of ground lamb from sheep that they had raised. Pasture grazing, organic, I like to imagine happy sheep.
Perfect, I had a pomegranate languishing in the crisper, when does anyone just happen to have a pomegranate on hand? So it was predestined, I had to make that recipe.
Only hitch was, it was a stir fry not a salad. Using lamb shoulder, nestled on a bed of rice with a side of greek yogurt. Really? That’s not what I remembered. So it quickly morphed into Salad with Ground Lamb, Seared Red Onion and Feta.
Now I wonder, does that count as following the recipe?
- 4 Tbsp olive oil, divided
- 1 large red onion, cut into large 1/2 "wedges
- 1 1/2 lbs ground organic lamb
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 1/2 cayenne pepper (optional)
- 1 tsp paprika
- 3 garlic cloves freshly chopped
- 1/4 cup pomegranate seeds
- 3 cups fresh spinach, washed
- 1 cup cubed feta
- 5-6 radishes, sliced thinly
- 1/4 cup fresh chopped cilantro, mint or oregano for serving