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Sliced Lamb with Fruit Salad

Sliced Lamb with Fruit Salad
899
calories
Calories
30 min.
Preparation
4 h.
Ready in
easy
Difficulty

Ingredients

for 4 servings
2 Garlic cloves (finely chopped)
1 teaspoon Peppercorn (crushed)
5 tablespoons olive oil
1 bunch fresh Herbs (rosemary, thyme and parsley, chopped)
35 ounces lamb (from the shoulder or leg)
For the salsa
2 pomegranates (seeds removed)
2 Red onions (diced)
4 tomatoes (diced)
1 teaspoon honey
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon parsley (chopped)
cayenne pepper
parsley (to garnish)
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Preparation steps

1
Mix together the garlic, pepper, oil and herbs and rub into the meat. Cover and chill for at least 2 hours.
2
Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2.
3
Seal the meat on all sides and then roast on an oven rack (with a baking tray below to catch the fat) for approx. 90 minutes.
4
To make the salsa place the pomegranate seeds, onions and tomatoes in a bowl. Stir in the honey, lemon juice, oil and parsley and season with salt and cayenne pepper.
5
Remove the meat from the oven, wrap in aluminium foil and leave to rest for a few minutes. Serve in slices with the salsa and garnish with parsley.