Main Dish · Meat · Recipes

Shredded lamb with frekeh and pomegranate salad

Sundays are lazy days for us. It’s my “rest day” so the only exercise that happens is a long walk with the little wolf. Other than that, Sundays comprise lazy market visits, brunch at home, reading and a possible movie. An afternoon nap is always welcome too…

Cooking wise, Sundays are lazy too. I’ll inevitably bake something: muffins, crumble, a random cake. Whatever it is becomes our lunch 🙈 But dinner, or supper if you like, is always a therapeutic affair. roasts, dumplings,  tagines, homemade pizza – anything that is slow and easy. And delicious! 

Come Monday and the start of a new week, there may, or may not be, leftovers. Today there were. A half leg of slow roasted lamb. But it was time to jazz it up. I shredded the baby up, tossed in some spices and sauted until crisp on the edges- ah-may-zing!! Serve it with the freaky vegan frekeh salad and labneh and you’ll be glad it’s Monday! A leftover meal on par with the original. 


Shredded Lamb
1/2 leftover roast lamb
1/2TB ground coriander
1/2TB ground cumin
salt and pepper
pinch ground cinnamon
pinch ground paprika

1. Shred lamb and add to large pot with dry spices. Saute until crisp on edges.

Frekeh and pomegranate salad (vegan)
1C frekeh
1 pomegranate
1/4C walnuts, chopped
2TB olive oil
4TB lemon juice
rind of 1 lemon
2TB fresh mint, chopped
1Tb fresh coriander, chopped
1/4 lebanese cucumber, chopped
1 spring onion (green part only)
salt and pepper

1. Cook frekeh according to instructions on pack. Rinse and drain. Combine with remaining ingredients.


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