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Photo of Middle Eastern roast lamb & veg salad by WW

Middle Eastern roast lamb & veg salad

13
Point(s)
Total Time
2 hr 25 min
Prep
20 min
Cook
2 hr 5 min
Serves
4
Difficulty
Easy
This lamb dish is quick to prepare, then you just leave it to do its thing in the oven until meltingly tender

Ingredients

Calorie controlled cooking spray

4 spray(s)

Lamb Shank, raw

320 g, 2x 160g

Carrots, raw

4 medium

Beetroot

500 g

Parsnip(s), raw

250 g

Potato(es), Raw

250 g

Garlic

6 clove(s)

Unsweetened Orange Juice

50 ml

Honey

2 tablespoon(s), level

Olive Oil

1 tablespoon(s)

Spinach

100 g

Pomegranate

1 medium, seeds

Orange(s)

1 medium

Mint, Fresh

1 sprig(s), halfdul of leaves

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly mist a medium frying pan with cooking spray and heat over medium-high heat. Season the lamb and fry for 3 minutes, or until browned all over.
  2. Arrange the carrots, beetroot, parsnips, potatoes, garlic and lamb on a large baking tray in a single layer, with the beetroot to one side. Combine the orange juice, honey and oil in a small bowl. Season, and pour over the vegetables and lamb and toss to coat.
  3. Roast for 2 hours, or until the lamb is very tender. Transfer it with the garlic to a clean board. Cover the veg with foil to keep warm. Coarsely shred the lamb. Discard the garlic skin and finely chop the flesh. Toss the garlic through the lamb.
  4. Arrange the roasted vegetables and spinach on a large platter. Top with the lamb mixture, pomegranate seeds, orange and mint just before serving.

Notes

Serve the lamb with a zeropoints salad of mixed leaves, thinly sliced cucumber, radish and red onion, drizzled with a little red wine or balsamic vinegar.

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