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Warm shredded lamb salad with mint and pomegranate

Warm shredded lamb salad with mint and pomegranate

  • Number of Serves:  4-6
  • Cooking Time:  5 hours on low
  • Best Cuts:  Boned Rolled Shoulder or Leg of Lamb
This is a great one for an easy lunch or dinner party, quite fancy & very easy!! It is also a great use of leftover roast lamb, just whack it back in the oven and "overcook" it. Lamb can be cooked from scratch for about 5 hrs on low (170) for a 2 kg shoulder. But at this temperature it will not matter if you go an hour or few over! Brown lamb in a large roasting tin, then set aside and fry 4 halved shallots, 6 garlic cloves & 1 carrot peeled and halved. Add 500 ml boiling water, then put the lamb back in, tent foil over it and pop in the low oven, and go to sleep! or whatever you need to do. Take lamb out and let it cool (do not let it go cold, if it does, warm it up before serving) Pull the lamb into pieces, it should fall apart easily. Sprinkle with Maldon salt and freshly chopped mint, then slice pomegranate in half, hold over the bowl and tap with a wooden spoon until the fruit beads have fallen out. Leftovers are good warmed, served on pitta bread with hummus and diced red onion if you have any! very good.
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