Shredded lamb salad with pomegranate
3
Points®
Total time: 2 hr 25 min • Prep: 20 min • Cook: 2 hr 5 min • Serves: 4 • Difficulty: Easy
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
Lamb shank meat, off the bone, raw
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
No added sugar orange juice
¼ cup(s), (60ml)
Honey
1 tbs
Olive oil
1 tbs
Baby spinach
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.