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Pulled lamb and warm lentil salad
Pulled lamb and warm lentil salad
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Prep Time:
20 minutes
Cook Time:
280 minutes
Total Time:
300 minutes
Slow-cooked lamb and lentil salad - perfect for a crowd of 6. Great for leftovers!
Ingredients:
  • 2 red onions, cut into wedges
  • 2.5kg Lamb Whole Leg Roast
  • 250ml chicken stock
  • 400g can lentils, rinsed, drained
  • 350g mixed medley tomatoes, halved
  • 60g pkt Baby Spinach
  • 250.00 ml flat-leaf parsley leaves
  • 2.50 gm sweet paprika
  • 1 tsp ground coriander
  • 1 tsp dried chilli flakes
  • 1.25 gm ground cumin
  • 1.25 gm ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cardamom
  • 1.25 gm ground nutmeg
  • Pinch of ground cloves
Instructions:
  • Preheat your oven to 150C. In a bowl, mix together paprika, coriander, chili, cumin, ginger, allspice, cardamom, nutmeg, and cloves. Don't forget to season to taste.
  • 1. Spread out the onion in a large roasting pan. 2. Mix the oil with the spice blend and coat the lamb evenly. 3. Arrange the lamb over the onions in the pan. 4. Pour stock around the lamb and cover the pan tightly with foil.
  • Roast the lamb for 4 hours, basting with pan juices until the meat is tender. Uncover, raise the oven temperature to 180°C, and roast for an additional 30 mins until lamb is golden brown.
  • Place the lentils, tomato, and spinach in a decorative manner around the lamb in the pan. Roast for 10 minutes or until the lentil mixture is warmed through. Gently cover the pan with foil and let it rest for 10 minutes.
  • Shred the lamb into rustic pieces, removing the bone. Display the lentil salad in a serving dish, then layer with the lamb and garnish generously with fresh parsley.

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