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Slow-Cooked Lamb and Pomegranate Salad Recipe


Slow-Cooked Lamb and Pomegranate Salad Recipe

Credit: Lisa Guy

Lamb is a good source of vitamin B12 which plays a vital role in healthy nervous system and brain function. B12 is also an important vitamin needed for red blood cell production. Lamb is rich in protein to provide your body with the amino acids it needs to build and repair muscles, maintain healthy hair, skin and nails and heal wounds. Lamb is also an excellent source of iron, which is extremely important for strengthening the immune system.

Serves: 4 

Ingredients

Method

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • 1 onion, finely chopped
  • 4 cloves garlic, chopped
  • 3 tbsp cold-pressed olive oil
  • 3 lamb shanks, grass-fed organic
  • 1 cup chicken bone broth
  • 1 tin crushed tomatoes
  • Good pinch sea salt & pepper

  • Salad
  • Handful crumbled feta
  • Seeds from 1 pomegranate
  • 2 big handfuls green leaves (baby kale, baby spinach, rocket)
  • Handful mint leaves, roughly chopped
  1. In small bowl mix cumin, coriander, ginger, cinnamon and cayenne pepper. Cover lamb shanks with seasoning mix.
  2. In frying pan over medium heat sauté onion and garlic in olive oil and brown lamb shanks on all sides.
  3. Place onion and lamb shanks in slow cooker. Sprinkle with salt and pepper and add chicken bone broth and tomatoes.
  4. Cover and cook on high for 4 hours or on low for 6–7 hours.
  5. Prepare salad by tossing green leaves with pomegranate seeds, mint and feta.
  6. Transfer lamb shanks to plate and place the cooking juices in jug to serve as sauce.
  7. Shred lamb from bone and toss through salad. Serve with sauce from slow cooker.

 



 

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .