Name: Sliced Lamb with Fruit Salad
Total time: 4 h
Yield: 4
Ingredients: 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); 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)

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)

print shopping list

Preparation steps

Step 1/5

Mix together the garlic, pepper, oil and herbs and rub into the meat. Cover and chill for at least 2 hours.

Step 2/5

Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2.

Step 3/5

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.

Step 4/5

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.

Step 5/5

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.