Photo of Shredded lamb salad with pomegranate by WW

Shredded lamb salad with pomegranate

10
8
6
SmartPoints® value per serving
Total Time
2 hr 25 min
Prep
20 min
Cook
2 hr 5 min
Serves
4
Difficulty
Moderate
Orange juice is a great ingredient to pour over the vegetables and lamb before baking as it caramelises and brings out a sweet flavour to the roast.

Ingredients

Lean lamb shank

260 g, (Buy 2 x 160g shanks) fat trimmed

Carrot(s)

4 medium, cut into chunks

Beetroot

500 g, peeled, cut into chunks

Parsnip

300 g, cut into chunks

Red skin potato

300 g, cut into wedges

Garlic

6 clove(s), unpeeled

Orange juice

¼ cup(s), (60ml)

Honey

1 tbs

Olive oil

1 tbs

Baby spinach leaves

100 g

Pomegranate

1 medium, seeded

Orange(s)

1 small, peeled, sliced

Fresh mint

¼ cup(s), leaves

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a medium frying pan with oil and heat over medium-high heat. Season the lamb with salt and pepper and cook for 3 minutes or until browned all over.
  2. Arrange the carrot, beetroot, parsnip, potato, garlic and lamb on a large baking tray in a single layer, placing the beetroot to one side. Combine the orange juice, honey and oil in a small bowl. Season with salt and pepper. Pour over the vegetables and lamb and toss to coat. Bake for 2 hours or until the lamb is very tender. Transfer the lamb and garlic to a clean board. Cover the vegetables with foil to keep warm. Coarsely shred the lamb. Discard the garlic skin and finely chop the flesh. Toss the garlic into the lamb.
  3. Arrange the roasted vegetables and baby spinach on a large platter. Top with the lamb mixture, pomegranate, sliced orange and mint leaves.

Notes

SERVING SUGGESTION: Salad of mixed salad leaves, sliced cucumber, radish and red onion drizzled with a little red wine vinegar.