Slow-Roasted Shoulder of Lamb with Green Bean, Pomegranate and Pine Nut Salad

Slow-cooked tender lamb chunks served with potatoes, shallots, and a fresh green bean and pomegranate salad.

Dinner Lamb Salad Roast Slow-Cooked

Estimated Nutrition

Calories

1280.6

kcal / serving

5122.4 kcal total

Carbs

41.2g

per serving

164.8 g total

Fat

87.2g

per serving

348.6 g total

Protein

83g

per serving

332.1 g total

Cook Time

240

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

un-waxed, cut into quarters

piece

Pomegranate

seeds removed

Liquids

200

Vegetable Stock

Meat

1.64

Lamb Shoulder

boned and trimmed

NutsSeeds

bulb

Garlic

cut in half across the middle

sprig

piece

tsp

tsp

cracked

100

Pine Nuts

toasted

OilsFats

tbsp

Olive Oil

preferably Greek

tbsp

Extra Virgin Olive Oil

Vegetables

900

Charlotte Potatoes

washed, thickly sliced

piece

Banana Shallots

peeled

200

Green Beans

fine, trimmed

100

Wild Rocket

washed

Method

Preheat the oven to 180°C.

Place oil, sliced potatoes, shallots, garlic, oregano, bay leaves, salt, and pepper into an ovenproof pan.

Cut the lamb into 8-10 large chunks and season with lemon juice, salt, and pepper in a bowl.

Place the lamb and lemon quarters over the vegetables and pour in 200ml of vegetable stock.

Cover and roast for 3.5 to 4 hours until the lamb is tender, basting occasionally.

Boil the green beans for a few minutes, then shock in ice water and drain.

Mix the beans with rocket, pomegranate seeds, pine nuts, olive oil, and seasoning in a bowl.

Arrange the lamb and vegetables on a warm platter and serve with the salad.