Warm Lamb and Farro Salad with Fennel and Pomegranate
Tender lamb mixes with earthy farro, sweet pomegranate seeds, aromatic mint and crunchy fennel in this main-course salad, which is a wonderful dish to serve at the first sign of spring. Lamb tenderloin is an extremely tender cut—almost like butter—but because of its small size, care must be taken not to overcook it. It is a special-order item in most butcher shops but is well worth seeking out.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Farro | 1/2 cup cooked (100g) | 170 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup farro (see note below)
- 4 lamb tenderloins, about 1 lb. total, each 4 to 6 inches long, silverskin removed
- 5 Tbs. olive oil
- Kosher salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste, plus 1/4 tsp.
- 1 Tbs. minced fresh rosemary
- 2 tsp. balsamic vinegar
- 2 Tbs. fresh lemon juice
- 1 fennel bulb, trimmed, quartered and cored, then thinly shaved crosswise
- 1/4 cup fresh mint leaves
- 1/2 cup pomegranate seeds