Shredded Scotch Lamb and Parsnip Salad Recipe
Enjoy some fresh festive flavours with this slow cooked Scotch Lamb shoulder salad served with a nutmeg and cinnamon dressing.
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Ingredients
- 500g Scotch Lamb PGI shoulder mini roast
- Salt
- pepper
- 2tbsp rapeseed oil
- 400g cooked lentils (canned), drained and rinsed
- 300g parsnips, peeled and diced in 1-2cm chunks
- 1tbsp rapeseed oil
- 50g pomegranate seeds
- 1 red onion, thinly sliced
- 100g rocket
- 120g low fat plain yogurt
- 20ml orange juice
- 1tsp ground cinnamon
- 1tsp ground nutmeg
- ½ tsp clove of garlic, ground
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