Lamb salad with pomegranate and walnuts

ingredients

• Lamb salad with pomegranate and walnuts

  • 1 tablespoon ground sumac
  • 1 tablespoon finely chopped preserved lemon rind
  • 2 clove garlic, crushed
  • 2 tablespoon finely chopped fresh coriander
  • 1 teaspoon sea salt
  • 1.9 kilogram butterflied leg of lamb
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed fresh mint leaves
  • (50g) walnuts, toasted
  • 1 pomegranate, seeds removed
  • 70 gram greek feta, crumbled
  • flatbread, warmed, to serve

method

• Lamb salad with pomegranate and walnuts

  • 1

    Preheat oven to 180°C (160°C fan-forced).

  • 2

    Put the sumac, preserved lemon, garlic, coriander and salt into a small bowl and stir to combine. Season with freshly ground black pepper.

  • 3

    Rub the spice paste over the lamb and then place it into a large oven bag. Tie bag following packet directions. Transfer to a baking dish. Roast lamb for 2 1/2 hours. Set lamb aside to rest in the oven bag for 20 minutes.

  • 4

    Combine oil and pomegranate molasses in a small bowl; season to taste.

  • 5

    Remove lamb from oven bag and transfer to a large serving plate. Using two forks, roughly shred the meat, then add the herbs, walnuts and pomegranate seeds. Drizzle with the dressing and sprinkle with the feta.

  • 6

    Serve with warm flat bread.

notes

Not suitable to freeze or microwave.