Shredded Scotch Lamb and Parsnip Salad

Lamb – on the hob:

• Oven temperature – 180˚c / 160˚c fan / gas 4

  1

• Rub the lamb with the oil and season

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• Wrap in foil and cook in oven for 2 hours until lamb is falling apart

  3

• Shred the lamb using two forks

  4

Lamb – slow cooker method:

• Season the lamb

  1

• Heat a heavy based pan and fry the lamb in the oil until nicely browned

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• Add to the slow cooker with 500ml lamb stock

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• Cook on low for 6 hrs until the meat is falling apart

  4

• Shred the lamb using two forks

  5

For the salad:

• Drizzle the parsnips with oil and season

  1

• Roast in oven a 160oC for 20 mins then set aside to cool

  2

• Mix lentils, onion, parsnips and rocket

  3

For the Dressing:

• Mix the yogurt, spices, garlic and orange juice

  1

To finish:

• Heat a heavy based pan and fry the shredded lamb until crisp

  1

• Divide the salad between 4 bowls then top with the lamb and drizzle with the yogurt and sprinkle with the pomegranate seeds

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