Danielle’s Slow Roasted Lamb with Mint & Pomegranate Salad

Slow Roasted Lamb with Mint and Pomegranate Salad

by Danielle Minnebo December 19, 2016

Slow Roasted Lamb with Mint and Pomegranate Salad

By: Danielle Minnebo

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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#Tags: gluten-free, healthy diet, main

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.