Warm Lamb Salad with Mint and Pomegranate (6-8)
Ingredients
Instructions
  1. Preheat the oven to 140°C/120°C Fan/gas mark 1/275ºF.
  2. On the hob, brown the lamb, fat-side down, in a large roasting tin. Remove when nicely browned across its middle and set aside while you fry the vegetables briefly. Just tip them into the pan and cook them, sprinkled with the salt, gently for a couple of minutes.
  3. Pour 500ml/2 cups of boiling water over and then replace the lamb, this time fat-side up. Let the liquid in the pan come to a bubble, then tent with foil and put in the preheated oven.
  4. Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it’s perfect by lunchtime the next day. But the point is, at this temperature, nothing’s going to go wrong with the lamb if you cook it for a little less or a little more.
  5. If you want to cook the lamb the day you’re going to eat it, heat the oven to 170°C/150°C Fan/gas mark 3/325ºF and give it 5 hours or so.
  6. About an hour before you want to eat, remove the lamb from the tin to a large plate or carving board and pull it to pieces with a couple of forks on a large plate. Sprinkle with more Maldon salt and some freshly chopped mint
  7. Cut the pomegranate in half and dot with the seeds from one of the halves.Take the other half and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve.
  8. Leftovers can be served in warm pitta bread spread with hummus. , Then take the chill off the lamb in a microwave and stuff the alreadypitta with it. Add freshly chopped mint, black pepper and whatever else you like; raw, finely chopped red onion goes well.