Slow roast lamb and cracked wheat salad with pomegranate dressing

From Cookies Crumbles Recipes

Ingredients

Slow roast lamb

1.5 kg Lamb sholder

4 Garlic cloves, crushed

2 Lemons

1 cup basil leaves, chopped

1/4 cup olive oil

Salt & pepper

Pomegranate molasses

Cracked wheat salad

1 cup cracked wheat (burghul)

1 cup basil leaves, chopped

1/2 cup mint leaves, chopped

1 cup chopped pumpkin, roasted

1 cup continental parsley, chopped

2 teaspoon sumac

1/4 cup olive oil

Juice of 1 lemon

Salt & pepper

1 cup rocket leaves

1/4 Spanish onion, sliced finely

1 cup grape tomatoes, cut into quarters

Method

Slow roast lamb method
1. Pre-heat the oven to 180 degrees c
2. Rub the lamb with the salt, pepper, garlic, lemons (skin and all) and olive oil and roast in the oven for 1 hour.
3. Add the basil to the roasting pan, add 1 cup of water. Cover the tray with foil and return to the oven for a further 1 hour.
4. Remove from the oven and baste with the pomegranate molasses. Return to the oven uncovered for a further 30 minutes.
5. Remove from the oven and allow to rest before pulling apart for serving.
Cracked wheat salad method
6. soak the cracked wheat in cold water for about 10-15 minutes. Drain and spread the cracked wheat on a clean, dry towel to remove the moisture.
7. Add the dry cracked wheat, roast pumpkin, grape tomatoes, herbs, rocket, onion
8. Combine the sumac, salt,pepper, lemon juice and olive oil in a bowl. Pour over the salad and toss.
9. Serve salad in a bowl and top with the roast lamb. Finish the dish with a liberal drizzle of pomegranate molasses to give a sweet but sour flavor.