Lamb Salad With Mint and Pomegranate
Ready In: 12 hrs 15 mins
Serves: 6-8
Ingredients
- 1 lamb shoulder (approx. 21/2 kg)
- 4 shallots, halved but not peeled
- 6 garlic cloves
- 1 carrot, peeled and halved
- maldon salt
- 500 ml boiling water
- 1 small handful freshly chopped mint
- 1 pomegranate
Directions
- Preheat the oven to 140°C/gas mark 1.
- On the hob, brown the lamb, fat-side down, in a large roasting tin, remove when browned across its middle and set aside.
- Add the vegetables into the roasting tin you browned the lamb in, sprinkle with the salt and cook them gently for a couple of minutes.
- Pour the water over and then replace the lamb, this time fat-side up, let the liquid in the pan come to a bubble.
- Make a tent with tin foil and put in the preheated oven overnight
- About an hour before you want to eat, transfer the lamb from the tin to a large plate
- Just before serving, pull it to pieces with a couple of forks and transfer to a serving dish.
- Sprinkle with more Maldon salt and some freshly chopped mint.
- Cut the pomegranate in half and remove the seeds from one of the halves.
- sprinkle over the lamb.
- Squeeze the juice of the other half over the lamb.
- Serve with green salad and couscous or quinoa.
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