Lamb Salad With Mint And Pomegranate

Total Time: 12 hrs 15 mins Preparation Time: 15 mins Cook Time: 12 hrs

Ingredients

• Servings: 6
• 1 lamb shoulder (approx. 21/2 kg)
• 4 shallots, halved but not peeled
• 6 garlic cloves
• 1 carrot, peeled and halved
• maldon salt
• 500 ml boiling water
• 1 small handful freshly chopped mint
• 1 pomegranate

Recipe

• 1 preheat the oven to 140°c/gas mark 1.
• 2 on the hob, brown the lamb, fat-side down, in a large roasting tin, remove when browned across its middle and set aside.
• 3 add the vegetables into the roasting tin you browned the lamb in, sprinkle with the salt and cook them gently for a couple of minutes.
• 4 pour the water over and then replace the lamb, this time fat-side up, let the liquid in the pan come to a bubble.
• 5 make a tent with tin foil and put in the preheated oven overnight
• 6 about an hour before you want to eat, transfer the lamb from the tin to a large plate
• 7 just before serving, pull it to pieces with a couple of forks and transfer to a serving dish.
• 8 sprinkle with more maldon salt and some freshly chopped mint.
• 9 cut the pomegranate in half and remove the seeds from one of the halves.
• 10 sprinkle over the lamb.
• 11 squeeze the juice of the other half over the lamb.
• 12 serve with green salad and couscous or quinoa.