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Pomegranate-glazed lamb and lentil salad
Pomegranate-glazed lamb and lentil salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate your dish with a touch of honey in the zesty pomegranate glaze.
Ingredients:
  • 1 bunch baby carrots, trimmed
  • 2 red capsicums, coarsely chopped
  • 18.20 gm extra virgin olive oil
  • 2 (about 300g each) mini lamb leg roasts
  • 40.00 ml pomegranate molasses
  • 14.40 gm honey
  • 1/2 tsp ground coriander
  • 1.25 gm ground cumin
  • 1.25 gm ground ginger
  • 60g baby salad leaves
  • 125.00 ml fresh mint, firmly packed
  • 125.00 ml coriander leaves, firmly packed
  • 400g can lentils, rinsed, drained
  • Low-fat Greek yoghurt, to serve
Instructions:
  • Preheat the oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Spread carrot, capsicum, onion, and oil on one tray. Season generously. Roast for 30 minutes, stirring halfway through, until golden and tender.
  • Preheat an ovenproof frying pan on medium-high heat and add a spray of olive oil. Season the lamb and sear for 5 minutes until browned. Roast for 12 minutes. In a small bowl, mix molasses, honey, ground coriander, cumin, and ginger. Pour over the lamb and roast for an additional 5-6 minutes for medium doneness. Rest the lamb for 10 minutes, then slice and serve.
  • Pour the molasses mixture into a frying pan on medium heat and allow it to come to a boil. Let it simmer for 2 minutes or until it thickens. Then, set it aside to cool slightly.
  • Combine the salad leaves, herbs, lentils, and roast vegetables in a large bowl. Portion onto plates. Add the lamb and yogurt on top, then finish with a drizzle of pomegranate glaze.

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