Photo: Stephanie Studer
Slow-roasted shoulder of lamb with green bean, pomegranate and pine nut salad
18 ingredients
30 min
Serves 4-6
openrecipes
Four hours of cooking produces meltingly tender lamb, which works wonderfully with Lesley Water’s simple green bean, pomegranate and pine nut salad.
Estimated Nutrition (whole recipe, rough)
1046
Calories
39g
Protein
56g
Fat
108g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 900g/2lb Charlotte potatoes
- 6 banana shallots
- 1 garlic
- 4 large sprigs oregano
- 3 bay leaves
- 2 tsp sea salt
- 1 tsp cracked black pepper
- 1.64kg/3lb 8oz lamb shoulder
- 2 small un-waxed lemons
- 200ml/7fl oz vegetable stock
- 200g/7oz fine green beans
- ice, for blanching
- 100g/3½oz wild rocket
- 1 pomegranate
- 100g/3½oz pine nuts
- 1 tbsp extra virgin olive oil
- salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes