Over Easter my Mother and I cooked this lovely slow roast lamb dish. I got inspired from a lunch I once had with some good friends.
We cooked a large leg of lamb on a bed of potatoes for about 4 hours. We served the lamb with a Moroccan salad, humus, flatbread, feta and tabouleh. A truly wonderfully tasty dish.
Juice from 1 or 2 lemons
Big bunch of flat leaf parsley
Big bunch of fresh mint
a bunch of spring onions
Sea Salt & Freshly Ground Pepper
Cook the bulgur (follow the instruction on the package)
Drain when cooked and set aside to cool
Cut the tomatoes in small pieces and remove all the seeds
Finely chop the spring onions, mint and parsley
Mix it all into the bulgur, add the juice from the lemons and stir in a generous splash of olive oil
Season with salt and pepper
1 large mixed bag of small salad leafs I used baby spinach and rocket.
2 pomegranate fruit
Roasted red peppers from a jar
2 cloves of garlic
White wine vinegar
Juice from 1 lemon
a large handful of almonds
Start off with roasting the almonds on a dry pan for a few minutes and put them aside to cool.
Release all the seeds from the pomegranate (This is a bit messy)
Slice the peppers
Mix olive oil, lemon juice and white wine vinegar then taste with ground cumin, chilli, crushed garlic, salt & pepper
Dress the leaves with the dressing and arrange on a large plate or bowl, scatter the peppers, pomegranate and almonds on top.