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How to make Pomegranate glazed lamb and lentil salad

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 1 bunch baby carrots, trimmed
  • 2 red capsicums, coarsely chopped
  • 1 large red onion, cut into wedges
  • 1 tablespoon extra virgin olive oil
  • 2 (about 300g each) mini lamb leg roasts
  • 2 tablespoons pomegranate molasses
  • 2 teaspoons honey
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 60g baby salad leaves
  • 1/2 cup fresh mint, firmly packed
  • 1/2 cup coriander leaves, firmly packed
  • 400g can lentils, rinsed, drained
  • Low-fat Greek yoghurt, to serve

Method

  • Step 1 Preheat oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Combine the carrot, capsicum, onion and oil on 1 prepared tray. Season. Roast, stirring halfway, for 30 minutes or until golden and tender.
  • Step 2 Meanwhile, heat an ovenproof frying pan over medium-high heat. Spray with olive oil. Season the lamb. Cook, turning, for 5 minutes or until browned. Roast for 12 minutes. Combine the molasses, honey, ground coriander, cumin and ginger in a small bowl. Pour over the lamb. Roast for a further 5-6 minutes for medium or until lamb is cooked to your liking. Transfer lamb to a plate, reserving molasses mixture. Set aside for 10 minutes to rest. Slice lamb.
  • Step 3 Transfer the molasses mixture to a frying pan over medium heat and bring to the boil. Simmer for 2 minutes or until thickened. Set aside to cool slightly.
  • Step 4 Toss the salad leaves, herbs, lentils and roast vegetables in a large bowl. Divide among plates. Top with lamb and yoghurt. Drizzle with the pomegranate glaze.