Sliced Lamb with Fruit Salad
8,9 / 10
ready in 4 h.
This meal is the perfect combination of lean protein and nutritious vegetables. This is a great meal that is sure to impress your guests with its unique flavor profile.
Serve with a side of potatoes, grains, or bread to complete the meal.
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- 2 garlic cloves (finely chopped)
- 1 tsp peppercorns (crushed)
- 5 Tbsps olive oil
- 1 bunch fresh Fresh herbs (rosemary, thyme and parsley, chopped)
- 36 ozs lamb (from the shoulder or leg)
- For the salsa
- 2 Tbsps Pomegranate seed
- 2 Red onions (diced)
- 4 tomatoes (diced)
- 1 tsp honey
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- 1 Tbsp parsley (chopped)
- cayenne pepper
- parsley (to garnish)
Mix together the garlic, pepper, oil and herbs and rub into the meat. Cover and chill for at least 2 hours.
Heat the oven to 300°F.
Sear 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.
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.
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.