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Win an Everdure BBQ for summer

Australia is in love with Asian food. And of course we’re in love with BBQing. So with the help of our chums at Chang’s we’re putting the two together.

Win an Everdure BBQ for summer

Six Hour Lamb Salad

 
Type of Dish: Main
Serves:
4 - 6
Prep Time:
30 min
Marinating Time:
240 min
Cooking Time:
360 min
Primary Ingredient:
Lamb
Best Suited for: Lazy Sundays

Really slow cooked dry rubbed lamb is delicious with baked vegetables, but lighter and just as yummy with a salad. You could go more middle eastern with harissa, labna (drained yoghurt, but sounds really dirty, doesn't it?) pomegranate molasses and mint or the nice simple salad below.

Goes Well With

Ingredients

  • 1
    whole
    Lamb Shoulder
    good size (around 1.5kg)
  • 2
    tsp
    Celery Salt
  • 2
    tsp
    Ground Coriander
  • 2
    tsp
    Ground Cumin
  • 600
    g
    Butternut Pumpkin
    cut in 1cm slices, roasted until golden
  • 1
    punnet(s)
    Cherry Tomatoes
    halved, sprinkled with thyme and salt and slowly roasted
  • 1
    bunch(es)
    Beetroot
    each bulb wrapped in foil with salt and pepper and roasted until just cooked. when cool enough to handle, rub the skins off- gloves are a good idea
  • 1
    whole
    Red Onion
    medium, peeled and finely sliced
  • 1
    bag
    Baby Rocket
  • 1
    cup(s)
    Pine Nuts
    toasted
  • 1
    cup(s)
    Extra Virgin Olive Oil
  • 0
    cup(s)
    Balsamic Vinegar
    good quality
  • 0
    tbsp
    Freshly Ground Pepper
    to taste
  • 0
    tbsp
    Sea Salt
    to taste
Print Shopping List

Directions

  • 1 Mix the celery salt, coriander and cumin and rub all over the lamb. Cover with foil or plastic wrap and refrigerate for four hours or overnight.
  • 2 Place the lamb on a rack in a baking dish with 2 cups of water in the base and cover loosely with foil.
  • 3 Cook for up to six hours in barbecue with the side burners on low and the cover down.
  • 4
  • 5 Allow the meat to rest, loosely covered with foil for twenty minutes.
  • 6 Arrange the rocket on a platter and top with the pumpkin, onion and beetroot. Roughly shred the lamb with two forks and place on top of the salad.
  • 7 Top with tomatoes and the pine nuts. Mix olive oil, balsamic, salt and pepper and pour over the salad.

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