Name: Moroccan lamb salad with pomegranate and walnuts
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6
Ingredients: Lamb salad with pomegranate and walnuts; 1 tablespoon ground sumac; 1 tablespoon finely chopped preserved lemon rind; 2 clove garlic, crushed; 2 tablespoon finely chopped fresh coriander; 1 teaspoon sea salt; 1.9 kilogram butterflied leg of lamb; 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon pomegranate molasses; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup loosely packed fresh mint leaves; (50g) walnuts, toasted; 1 pomegranate, seeds removed; 70 gram greek feta, crumbled; flatbread, warmed, to serve

Moroccan lamb salad with pomegranate and walnuts

Succulent, juicy lamb salad with fresh pomegranate and crunchy walnuts - the perfect balance of texture and flavour, and perfect for dinner tonight!

Serves 6

Prep

30M

Cook

2H 30M

Total

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Ingredients

Lamb salad with pomegranate and walnuts

1 tablespoon ground sumac

1 tablespoon finely chopped preserved lemon rind

2 clove garlic, crushed

2 tablespoon finely chopped fresh coriander

1 teaspoon sea salt

1.9 kilogram butterflied leg of lamb

1/4 cup (60ml) extra virgin olive oil

1 tablespoon pomegranate molasses

1 cup loosely packed fresh flat-leaf parsley leaves

1/2 cup loosely packed fresh mint leaves

(50g) walnuts, toasted

1 pomegranate, seeds removed

70 gram greek feta, crumbled

flatbread, warmed, to serve

Method

Lamb salad with pomegranate and walnuts

1.Preheat oven to 180°C (160°C fan-forced).

2.Put the sumac, preserved lemon, garlic, coriander and salt into a small bowl and stir to combine. Season with freshly ground black pepper.

3.Rub the spice paste over the lamb and then place it into a large oven bag. Tie bag following packet directions. Transfer to a baking dish. Roast lamb for 2 1/2 hours. Set lamb aside to rest in the oven bag for 20 minutes.

4.Combine oil and pomegranate molasses in a small bowl; season to taste.

5.Remove lamb from oven bag and transfer to a large serving plate. Using two forks, roughly shred the meat, then add the herbs, walnuts and pomegranate seeds. Drizzle with the dressing and sprinkle with the feta.

6.Serve with warm flat bread.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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