Sumac pulled lamb

Name: Sumac pulled lamb
Cook time: 20 min
Yield: 4

with babaganoush and roast tomato panzanella

Ready in around 20 mins

RECIPE FACT:

Tomatoes when cooked are good for prostate health as they are a source of the antioxidant lycopene.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 200⁰C (fan bake).
1. TO COOK THE VEGETABLES AND BREAD:

Spread the cherry tomatoes out on an oven tray lined with baking paper. Trim the ends off the courgettes , cut in half lengthways then cut into 2 cm chunks. Arrange on the oven tray with the tomatoes, season with salt and spray with oil. Place in the preheated oven and roast for 10 mins. Place the wholemeal pita bread directly onto an oven rack to toast for 5 mins. Remove from the oven and allow bread and vegetables to cool for a few minutes.
2. TO FINISH THE PANZANELLA SALAD:

Place the mizuna into a bowl. Once the bread has cooled tear into 2 cm size pieces and mix into the mizuna with the cherry tomatoes and courgette. Pour over the pomegranate vinaigrette and gently toss to combine.
3. TO COOK THE LAMB:

Spray oil into a non-stick frying pan and place over a medium-high heat. Once the pan is hot add the slow cooked lamb and cook for 5-6 mins until the lamb starts to crisp up. Stir in the sumac spice blend and season with salt and pepper to taste.
To serve:

Open the babaganoush and stir with a spoon. Spread out on plates and top with crispy sumac lamb. Serve salad on the side and lastly crumble over feta.