Boost your immune system with this hearty gluten-free lamb and lentil salad.
- Preheat oven to 160C/140C fan forced. Combine coriander and 1 tsp cumin in a bowl. Sprinkle over lamb. Heat a casserole dish with a lid over high heat. Spray with oil. Cook lamb for 1-2 minutes each side. Transfer to a plate.
- Add onion to dish. Cook over medium heat, stirring, for 5 minutes. Add half the garlic. Cook, stirring, for 1 minute. Add stock, honey and 1 tbs molasses. Bring to the boil. Return lamb to dish. Cover with a piece of baking paper, tucking edges under lamb. Cover with a lid. Roast for 2-2 1⁄2 hours until lamb is tender.
- Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook shallot and remaining garlic and cumin, stirring, for 30 seconds. Add broccoli and water. Cover. Cook for 2 minutes. Add lentils and cabbage. Cook for 1-2 minutes. Stir in remaining molasses. Season.
- Shred lamb. Serve with salad. Drizzle with pan juices and extra molasses. Top with herbs.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set