Shredded lamb salad with pomegranate
8
Points®
Total Time
2 hr 25 min
Prep
20 min
Cook
2 hr 5 min
Serves
4
Difficulty
Moderate
Orange juice is a great ingredient to pour over the vegetables and lamb before baking as it caramelises and brings out a sweet flavour to the roast.
Ingredients
Lamb shank meat, off the bone, raw
260 g, (Buy 2 x 160g shanks) fat trimmed
Carrot(s)
4 medium, cut into chunks
Beetroot
500 g, peeled, cut into chunks
Parsnip
300 g, cut into chunks
Red skin potato
300 g, cut into wedges
Garlic
6 clove(s), unpeeled
No added sugar orange juice
¼ cup(s), (60ml)
Honey
1 tbs
Olive oil
1 tbs
Baby spinach
100 g
Pomegranate
1 medium, seeded
Orange(s)
1 small, peeled, sliced
Fresh mint
¼ cup(s), leaves
Oil spray
1 x 3 second spray(s)