Warm salad with lamb, pomegranate and mint

Ingredients for Warm salad with lamb, pomegranate and mint

Instructions for Warm salad with lamb, pomegranate and mint

To prepare the Warm salad with lamb, pomegranate and mint recipe, please follow these instructions:

Preheat the oven to 140/170 degrees.

Brown the lamb with the fat side down in a frying pan and pick it up again. Stir the vegetables for a couple of minutes and pour the water into the pan. Place the lamb in the frying pan with the grease side up. Sprinkle with plenty of salt. Bring it all to the boil, cover it with silver paper and put it in the oven. The lamb shall be cooked for 5 hours at 170 degrees or for 12 hours at 140 degrees.

Take the lamb out an hour before it is eaten. The meat must be stapled with a fork. Cut the pomegranate halfway and cut the kernels out of one half with a wooden box. Squeeze the juice of the other half over the meat and sprinkle with mint.

The salad should be served warmly.