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!
- 30 mins preparation
- 2 hrs 30 mins cooking
- Serves 6
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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
- 1Preheat oven to 180°C (160°C fan-forced).
- 2Put the sumac, preserved lemon, garlic, coriander and salt into a small bowl and stir to combine. Season with freshly ground black pepper.
- 3Rub 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.
- 4Combine oil and pomegranate molasses in a small bowl; season to taste.
- 5Remove 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.
- 6Serve with warm flat bread.
Notes
Not suitable to freeze or microwave.