Lamb and lentil salad

Recipes / Salads

Boost your immune system with this hearty gluten-free lamb and lentil salad.

Recipe «Lamb and lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 2:50 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp coriander seeds, crushed, 2 tsp ground cumin, 600g lean boneless mini lamb leg roast, 1 large red onion, chopped, 4 garlic cloves, thinly sliced , 160ml Massel beef stock, 2 tsp honey, 1 1/2 tbsp pomegranate molasses, plus extra , 2 tsp extra virgin olive oil, 4 green shallots, trimmed, thinly sliced, 300g broccoli, trimmed, cut into florets, 2 tbsp water, 400g can brown lentils, drained, rinsed, 1/4 red cabbage, trimmed, chopped, Baby herbs, to serve.

Ingredients:

  • 1 tsp coriander seeds, crushed 
  • 2 tsp ground cumin 
  • 600g lean boneless mini lamb leg roast 
  • 1 large red onion, chopped 
  • 4 garlic cloves, thinly sliced 
  • 160ml Massel beef stock 
  • 2 tsp honey 
  • 1 1/2 tbsp pomegranate molasses, plus extra 
  • 2 tsp extra virgin olive oil 
  • 4 green shallots, trimmed, thinly sliced 
  • 300g broccoli, trimmed, cut into florets 
  • 2 tbsp water 
  • 400g can brown lentils, drained, rinsed 
  • 1/4 red cabbage, trimmed, chopped 
  • Baby herbs, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Shred lamb. Serve with salad. Drizzle with pan juices and extra molasses. Top with herbs.