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How to make Lamb and lentil salad

Yield = 4
Prep time: 0:20
Cook time: 2:50
Total time: 3:10

Ingredients

1 teaspoon coriander seeds, crushed
2 teaspoons ground cumin
600g lean boneless mini lamb leg roast
1 large red onion, chopped
4 garlic cloves, thinly sliced
160ml (2/3 cup) Massel beef stock
2 teaspoons honey
1 1/2 tablespoons pomegranate molasses, plus extra
2 teaspoons extra virgin olive oil
4 green shallots, trimmed, thinly sliced
300g broccoli, trimmed, cut into florets
2 tablespoons water
400g can brown lentils, drained, rinsed
1/4 red cabbage, trimmed, chopped
Baby herbs, to serve

Method

Step 1 Preheat oven to 160C/140C fan forced. Combine coriander and 1 tsp cumin in a bowl. Sprinkle over lamb. Heat a casserole dish with a lid over high heat. Spray with oil. Cook lamb for 1-2 minutes each side. Transfer to a plate.
Step 2 Add onion to dish. Cook over medium heat, stirring, for 5 minutes. Add half the garlic. Cook, stirring, for 1 minute. Add stock, honey and 1 tbs molasses. Bring to the boil. Return lamb to dish. Cover with a piece of baking paper, tucking edges under lamb. Cover with a lid. Roast for 2-2 1⁄2 hours until lamb is tender.
Step 3 Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook shallot and remaining garlic and cumin, stirring, for 30 seconds. Add broccoli and water. Cover. Cook for 2 minutes. Add lentils and cabbage. Cook for 1-2 minutes. Stir in remaining molasses. Season.
Step 4 Shred lamb. Serve with salad. Drizzle with pan juices and extra molasses. Top with herbs.