Slow Roasted Lamb with Mint and Pomegranate Salad - WellBeing Magazine
Explore the delicious world of nutrient-dense meals with Danielle Minnebo, a nutritionist turned home cook, who shares her passion for real food and flavor-packed recipes at Food to Nourish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.
Ingredients
- 2kg lamb leg
- 1 lemon, cut into wedges
- 1 onion, cut into quarters
- 1 tbsp ground cumin
- 1 tbsp dried mint
- 1 tbsp sumac
- 1 tbsp ground coriander
- 1 tsp sea salt
- 2 cups fresh mint leaves
- 1 cup pomegranate seeds
- ½ cup pistachio nuts, roughly chopped
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