2020-03-01 The Australian Womens Weekly Food

LAMB SALAD WITH

POMEGRANATE

& WALNUTS

PREP AND COOK TIME 3 HOURS
(+ STANDING TIME) SERVES 6

YOU WILL NEED A LARGE OVEN
BAG FOR THIS RECIPE.

1 tablespoon ground sumac
1 tablespoon finely chopped
preserved lemon rind (see notes)
2 cloves garlic, crushed
2 tablespoons finely chopped
fresh coriander
1 teaspoon sea salt

1.9kg butterflied leg of lamb

¼ cup (60ml) extra virgin olive oil

1 tablespoon pomegranate molasses

1 cup loosely packed fresh flat−leaf

parsley leaves

½ cup loosely packed fresh mint leaves

½ cup (50g) walnuts, toasted

1 pomegranate, seeds removed

70g Greek fetta, crumbled

flatbread, warmed, to serve

1 Preheat oven to 180°C/160°C fan.

2 Put the sumac, lemon, garlic, coriander

and salt into a small bowl and stir to

combine. Season with freshly ground

black pepper.

3 Rub the spice paste over lamb and then

place it in a large oven bag. Tie the bag

as per packet directions. Transfer to a

baking dish. Roast lamb for 2½ hours.

Set the lamb aside to rest in the oven

bag for 20 minutes.

4 Combine the olive oil and pomegranate

molasses in a small bowl and season

to taste.

5 Remove lamb from the oven bag and

transfer to a large serving plate. Using

two forks, roughly shred the meat, then

add the herbs, walnuts and pomegranate

seeds. Drizzle with the dressing and

sprinkle with the fetta.

6 Serve with warm flatbread.

Test

Kitchen

Notes

Preserved lemons
are available
from gourmet
food stores and
delicatessens.

Moroccan Feast