How to make pulled lamb and warm lentil salad

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and cost less.

lentils

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a complete protein and gluten-free.

spinach

🥗Healthier: kale

💰Cheaper: cabbage

Kale is nutrient-dense and often less expensive.

Preheat oven to 150 degrees Celsius.

Combine paprika, coriander, chilli, cumin, ginger, allspice, cardamom, nutmeg, and cloves in a small bowl to make a spice mixture.

Season the spice mixture with salt and pepper.

Add enough olive oil to the spices to make a paste.

Arrange chopped onion in the roasting pan.

Place the lamb over the onion.

Spread the lamb evenly with the spice mixture.

Pour stock around the lamb.

Cover tightly with foil and roast for 4 hours, basting occasionally.

Uncover the lamb and increase oven temperature to 180 degrees Celsius.

Return the lamb to the oven and roast for 30 minutes or until golden brown.

Add lentils, tomato, and spinach around the lamb in the pan.

Roast for 10 minutes or until the lentil mixture is heated through.

Loosely cover the lamb with foil and set aside for 10 minutes to rest.

Coarsely shred the lamb, discarding the bone.

Arrange the lamb and lentil salad on a serving platter.

Top with parsley and drizzle with a squeeze of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens