Lamb Salad With Mint and Pomegranate

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READY IN: 12hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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