Crispy lamb salad

Sat, Nov 17, 2012, 00:00

When the meat is genuinely falling off the bones, let them settle down and cool down a little. Put them in a large roasting pan, discard the stock and shred the meat off the bone, probably using a fork. You can discard any really fatty bits. But you will be amazed how much meat there is.

Drizzle the lamb generously with olive oil, some salt and pepper, chilli flakes, curry powder and a good squeeze of honey. Toss and mix around in the roasting tin. You can let it cool down at this stage and then refrigerate overnight, or keep going by preheating an oven to 200 degrees/gas 6 and roasting it for about 20 minutes or so, uncovered.

You’ll have to remove it from the oven and mix it around so that it crisps up evenly. You may well find your grill is helpful and adding more honey will crisp and caramelise it even further. Just remember to balance out the sweetness with some salt and pepper. Serve warm in a big bowl alongside the salad or mix through the couscous salad.



1 large onion, peeled and diced

Splash olive oil

400g giant couscous

Very large bunch of each: parsley, coriander, basil

2-3 pomegranates


100ml olive oil

50ml sherry vinegar

3 tsp Dijon mustard

Good squeeze of honey

2 cloves garlic, peeled and crushed

Salt and pepper


In a large heavy-based saucepan, sweat the onion in the olive oil until soft, but not coloured. Add the couscous and mix well so that the grains get coated and take on a bit of flavour. Season them well. Add plenty of boiling water, bring to the boil and then cook for about 10 minutes. Check the instructions on the pack, but it’s usually 10-12 minutes. Drain the couscous well, then tip it into a large bowl and lightly mix with a fork.

Mix the ingredients for the dressing together and pour on to the couscous. Season very well.

At this stage, you can mix it with some of the crisp lamb, but if you are eating it as a salad, let it cool down and then add the pomegranate juice and seeds which will sweeten and cool it down further. Taste and then add the chopped herbs. You can adjust the seasoning further by adding some lemon juice or more sherry or red wine vinegar. This salad is best served at room temperature.

DOMINI RECOMMENDS:Great to see Blazing Salads bread back in well-stocked stores, especially their delicious rye bread. I saw it in Donnybrook Fair, Dublin 4. You can also buy it at the Blazing Salads store on Drury Street, Dublin 2