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Lamb and lentil salad
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Prep Time:
20 minutes
Cook Time:
170 minutes
Total Time:
190 minutes
Elevate immunity with gluten-free lamb and lentil salad.
Ingredients:
  • 1 tsp coriander seeds, crushed
  • 5.00 gm ground cumin
  • 600g lean boneless mini lamb leg roast
  • 1 large red onion, chopped
  • 4 garlic cloves, thinly sliced
  • 160ml (2/3 cup) beef stock
  • 14.40 gm honey
  • 30.00 ml pomegranate molasses, plus extra
  • 9.20 gm extra virgin olive oil
  • 4 green shallots, trimmed, thinly sliced
  • 300g broccoli, trimmed, cut into florets
  • 40.00 gm water
  • 400g can brown lentils, drained, rinsed
  • 1/4 red cabbage, trimmed, chopped
  • Baby herbs, to serve
Instructions:
  • Preheat your oven to 160C/140C fan forced. Mix coriander and 1 tsp cumin in a bowl, then season the lamb with the mixture. In a hot oiled casserole dish with a lid, sear the lamb for 1-2 minutes on each side. Then, move the lamb to a plate.
  • Sauté onions in a pan over medium heat for 5 minutes, then mix in half of the garlic and cook for an additional minute. Pour in stock, honey, and 1 tablespoon of molasses, bringing it to a boil. Place the lamb back in the dish, cover with baking paper and then a lid, and roast for 2-2 1⁄2 hours until the lamb is tender.
  • Heat oil in a non-stick frying pan over medium heat. Sauté shallot, garlic, and cumin for 30 seconds. Add broccoli and water, cover, and cook for 2 minutes. Add lentils, cabbage, and remaining molasses. Cook for another 1-2 minutes. Season to taste.
  • Shred the succulent lamb and plate it with a refreshing salad. Enhance with a generous drizzle of pan juices and extra molasses, then finish with a sprinkle of fresh herbs on top.

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