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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

pomegranate lamb salad

A long weekend lies ahead of many of us, providing space and time for luxurious lunches. If you have less time on your hands, however, you might like these spring themed ideas for speedy suppers.

Rather than roasting a whole joint of meat, you could opt instead for a quicker cut to cook. A couple of lamb leg steaks can go a long way when beefed up with some green leaves and tomatoes. If you can’t get a lamb steak, beef steak is a perfect alternative.

Pomegranate Lamb Salad


Serves 4

Prep Time: 30 minutes

Cooking Time:


2 lamb leg steaks

1 tablespoon pomegranate molasses

Half teaspoon dried mint

Half teaspoon dried oregano

3 tablespoons of olive oil

8 cherry tomatoes

2 cloves of garlic, sliced

1 sprig of fresh rosemary

Salad leaves, to serve

2 tablespoons of balsamic vinegar



  1. Marinate the lamb in the pomegranate molasses, mint, oregano and 2 tablespoons of olive oil for 30 minutes.
  1. Heat one tablespoon of olive oil in a frying pan over a medium to high heat. Add the cherry tomatoes and slices of garlic to the pan, followed by the lamb steaks. Cook for 3 minutes on each side. Take pan off the heat and allow the meat and vegetables to rest in pan for 5 minutes.
  1. Arrange a few generous handfuls of salad leaves on a serving platter. Remove the lamb from the pan and finely slice; it should be nice and pink on the inside. Arrange on the serving platter, along with the tomatoes and garlic slices. Drizzle the lamb and salad with the balsamic vinegar. Sprinkle with a touch of salt and pepper. This salad works served warm and cold.

This recipe was first published in The Irish Independent on April 3rd


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