Lamb And Lentil Salad

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Boost your immune system with this hearty gluten-free lamb and lentil salad.

The ingredient of Lamb And Lentil Salad

• 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

The Instruction of lamb and lentil salad

• 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
• 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 1u20442 hours until lamb is tender
• 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
• shred lamb serve with salad drizzle with pan juices and extra molasses top with herbs

Nutritions of Lamb And Lentil Salad

calories: 365 431 calories
calories: 12 grams fat
calories: 4 grams saturated fat
calories: 16 grams carbohydrates
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calories: 43 grams protein
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