Slow Roasted Lamb with Mint and Pomegranate Salad
Christmas dishes are often rich, heavy meals that leave you feeling full and bloated. This dish is the perfect alternative as it’s fresh and light with festive Christmas colours.
Serves: 6
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Slow Roasted Lamb with Mint and Pomegranate Salad
Need a Christmas roast? This dish is the perfect alternative as it’s fresh and light with festive Christmas colours.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2kg lamb leg
- 1 lemon, cut into wedges
- 1 onion, cut into quarters
- 1 tbsp ground cumin
- 1 tbsp dried mint
- 1 tbsp sumac
- 1 tbsp ground coriander
- 1 tsp sea salt
- 2 cups fresh mint leaves
- 1 cup pomegranate seeds
- ½ cup pistachio nuts, roughly chopped
Method
- Preheat oven to 150°C.
- Place leg of lamb into roasting dish and tuck lemon and onion pieces in around sides. Mix ground cumin, dried mint, sumac, ground coriander and sea salt together in a small bowl. Sprinkle lamb leg generously with spice mix, making sure it’s completely covered.
- Cover roasting dish with foil, making sure sides are sealed. Roast for 3 hours, remove foil and continue to roast for another hour or until meat is tender and falling off the bone.
- Shred meat from bone and place on large serving platter. Tuck fresh mint leaves in among the meat, creating little pockets of fresh mint. Scatter pomegranate seeds and pistachio nuts over the top.
- Just before serving, pour some juices from roasting pan over lamb salad and serve remaining pan juices in a jug on the side.
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