Crispy lamb salad
This is a great leftover lamb dish, whether it’s roast lamb or leftover shanks. But it’s such a lovely lunch dish it’s also well worth making in its own right. Pomegranate works so well with the fattiness of the lamb. I garnished the salad with marigold flowers, which are in season until Jack Frost hits.
For the lamb
- 1 tablespoon oil
- 2 lamb shanks, trimmed
- 1 carrot, peeled and cut in half
- 1 teaspoon peppercorns
- 1 big onion, peeled and diced
- 2 garlic cloves, peeled and crushed lightly
- 1 bunch fresh thyme
- 1 small bunch fresh rosemary
- 750ml chicken stock
- 1 tablespoon pomegranate molasses
For the salad
- 1 medium sized butternut squash, peeled,
deseeded and cubed
- 1 teaspoon ground coriander seeds
- Maldon sea salt and ground black pepper
- 1 tablespoon olive oil
- 1 red onion, peeled and thinly sliced
- 100g rocket
- 1 handful fl at leaf parsley
- 1 handful mint leaves
- 50g skinned hazlenuts, roasted and
- Edible flowers, to garnish
For the dressing
- 4 tablespoons olive oil
- 10ml sherry vinegar
- ½ tablespoon honey
- Salt and pepper
- Preheat the oven to 160ºC/gas mark 2.5
- Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured.
- Add the carrot, onion, peppercorns, garlic and herbs. Pour over stock to cover the meat of the shanks.
- Place the casserole, covered with a lid, into the oven and cook for 2-2.5 hours, or until the meat is tender.
- Lift the shanks out of their cooking liquor and allow to cool.
- To make the dressing, put all the ingredients together in a screw top jar and shake.
- To make the salad, preheat the oven to 180ºC/gas mark 4. Toss the butternut squash in the ground coriander, olive oil, salt and pepper. Spread on a baking tray and bake for 35 minutes until soft. Allow to cool.
- Pull the lamb from the bone and shred, place on a baking tray and cook for 15 minutes until beginning to get crispy. If using leftover roast lamb rather than shanks, do the same.
- Remove from the oven and lightly dress with the pomegranate molasses.
- In a bowl, mix the onion, rocket and herbs together. Dress with a tablespoon of dressing. Divide the warm butternut squash between four plates, follow with the dressed leaves, lamb and roast hazelnuts. Decorate with edible flowers and serve at once.
Retain the cooking liquor used to make the lamb shanks for soup. Remove the fat from the top and chill or freeze until needed.
Gourmet caterer Eunice Power puts quality Irish lamb to good use, combining local ingredients with her love for Middle Eastern flavours to create versatile dishes ideal for family get-togethers, midweek meals and freezer-friendly staples
Recipes in this series: