Saturday, 10 April 2010
Warm Shredded Lamb Salad
This can be dressed with mint and pomegranate or lemon if not in season. Again it's out of Nigella Bites.
2lb shoulder of lamb
2 shallots, halved but not peeled
3 cloves of garlic
1 carrot, peeled and halved
250ml boiling water
1 pomegranate or 1 lemon
Pre-heat oven to 170c
Brown lamb on top of the hob, fat side down
Remove when nicely browned
Fry vegetables in same pan briefly
sprinkle with salt
Pour water over and replace lamb
cover with tent of foil
Place in oven for 3 hours [or until it is falling off the bone done!]
When it is done, remove from tin and place on large serving plate.
No need to carve, just use two forks to shred meat, while still hot squeeze 1/2 a pomegranate and scatter the seeds the other half over the meet. Alternativly, squeeze 1/2 the lemon over the meet,
Sprinkle with chopped mint and serve!