Kale Pomegranate Salad with Lamb - Catelli Brothers

Ingredients

• 1 boneless butterflied lamb leg (2-3 lbs.), trimmed of visible fat
• 1 1/2 cups pomegranate juice
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 tablespoon ground ginger
• 1 tablespoon cinnamon
• 2 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 cups baby kale
• 1 bulb fennel, thinly sliced
• 1/2 cup pomegranate seeds or sliced red grapes
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup walnut halves, toasted