40 mins
2 hours
4
Ingredients
For the lamb:
500g Scotch Lamb PGI shoulder mini roast
Salt and pepper
2tbsp rapeseed oil
For the salad:
400g cooked lentils (canned), drained and rinsed
300g parsnips, peeled and diced in 1-2cm chunks
1tbsp rapeseed oil
Salt and pepper
50g pomegranate seeds
1 red onion, thinly sliced
100g rocket
For the dressing:
120g low fat plain yogurt
20ml orange juice
1tsp ground cinnamon
1tsp ground nutmeg
½ tsp clove of garlic, ground
Cooking Method
This recipe is great for using up your leftover lamb and parsnips from the festive period. Diced lamb shoulder can be used if whole shoulder is unavailable.