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Loading...| 1 lamb shoulder | |
| 4 shallots , halved but not peeled | |
| 6 garlic cloves , left whole | |
| 1 carrot , peeled and halved | |
| salt | |
| 500 ml boiling water | |
| of fresh mint , chopped | |
| 1 pomegranate | |
| vegetables , to serve |
| 1. | Preheat the oven to 160 C. |
| 2. | Place the lamb shoulder, shallots, garlic cloves and carrot into a deep roasting tray. |
| 3. | Season the lamb and vegetables with salt. |
| 4. | Pour the boiling water over the lamb and vegetables and cover the tray with foil. |
| 5. | Cook in the oven for 4-5 hours until the lamb is tender and can be easily shredded with a fork. |
| 6. | Once the lamb is cooked, remove it from the tray and allow to cool slightly. |
| 7. | Remove the meat from the bone and shred it into small pieces. |
| 8. | In a separate bowl, mix together the chopped mint and pomegranate seeds. |
| 9. | Serve the warm shredded lamb on a bed of vegetables and top with the mint and pomegranate mixture. |
This warm shredded lamb salad is a hearty and flavorful meal that is perfect for cold weather.
The pomegranate seeds add a fresh burst of flavor and texture to the dish.
This dish takes some time to prepare and cook, so it may not be suitable for busy weeknights.
Lamb can be a more expensive meat option.
Lamb is a good source of protein and is high in iron and vitamin B12.
Pomegranate seeds are high in antioxidants and can help reduce inflammation in the body.
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