Middle Eastern roast lamb & veg salad
2 hr 25 min
2 hr 5 min
This lamb dish is quick to prepare, then you just leave it to do its thing in the oven until meltingly tender
Calorie controlled cooking spray
Lamb Shank, raw
320 g, 2x 160g
Unsweetened Orange Juice
2 tablespoon(s), level
1 medium, seeds
1 sprig(s), halfdul of leaves
- 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.
- 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.
- 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.
- Arrange the roasted vegetables and spinach on a large platter. Top with the lamb mixture, pomegranate seeds, orange and mint just before serving.
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.