Shredded Lamb Salad with Mint and Pomegranate
- 1 lamb shoulder or leg (approximately 5 1/2 pounds)
- 4 shallots, halved but not peeled
- 6 cloves garlic
- 1 carrot, peeled and halved
- sea salt
- 2 1/4 cups boiling water
- Small handful freshly chopped mint
- 1 pomegranate
Preheat the oven to 250 degrees F.
In a large roasting pan on the stove top, brown with the fat-side down.
Remove lamb from the pan and set aside.
Add shallots, garlic and carrot to the pan and sauté.
Sprinkle with salt and then pour the water over the vegetables.
Bring water to a boil and then place the lamb back in the roasting pan - this time fat side up.
Tent with foil and put in the preheated oven.t t
Leave it there while you sleep… it will be perfect by lunchtime the next day.
But the point is, ahis temperature, nothing's going to go wrong with the lamb if you cook it for a little less or a little more.
If you want to cook the lamb the day you're going to eat it, heat the oven to 325 degrees F and give it 5 hours or so.
About 1 hour before you want to eat, remove the lamb from the pan to a large plate.
To finish the lamb salad, simply pull it into pieces with a couple of forks on a large plate.
Sprinkle with more sea salt and some freshly chopped mint, then cut the pomegranate in 1/2 and dot with the seeds from 1 of the halves.
Take the other 1/2 and squeeze the juice over the warm shredded meat. Take to the table and serve.
You know you want to
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