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

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Difficulty:	easy
Preparation:	30 min
Ready in:	240 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	899 kcal	(45%)
Protein	65 g	(130%)
Fat	55 g	(69%)
Carbohydrates	38 g	(15%)
Added Sugar	1 g	(1%)
Roughage	8 g	(27%)
Vitamin A	110.05 µg	(14%)
Vitamin D	0 µg	(0%)
Vitamin E	1.95 mg	(16%)
Vitamin B1	0.39 mg	(35%)
Vitamin B2	0.74 mg	(53%)
Niacin	26.98 mg	(169%)
Vitamin B6	0.66 mg	(47%)
Folate	145.92 µg	(73%)
Pantothenic Acid	2.51 mg	(42%)
Biotin	11.81 µg	(24%)
Vitamin B12	6.8 µg	(272%)
Vitamin C	39.62 mg	(50%)
Potassium	1363.79 mg	(68%)
Calcium	95.18 mg	(12%)
Magnesium	98.82 mg	(26%)
Iron	6.09 mg	(44%)
Iodine	1.1 µg	(1%)
Zinc	16.9 mg	(169%)
Saturates	14 g
Uric Acid	0 g
Cholesterol	215.81 mg

Recipe Development: EAT SMARTER

Ingredients

For 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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Directions

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.

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