Lamb Salad With Mint And Pomegranate

• 1 lamb shoulder (approx. 21/2 kg)
• 4 shallots, halved but not peeled
• 6 garlic cloves
• 1 carrot, peeled and halved
• maldon salt
• 500 ml boiling water
• 1 small handful freshly chopped mint
• 1 pomegranate

1. Preheat the oven to 140u0b0C/gas mark 1.
2. On the hob, brown the lamb, fat-side down, in a large roasting tin, remove when browned across its middle and set aside.
3. Add the vegetables into the roasting tin you browned the lamb in, sprinkle with the salt and cook them gently for a couple of minutes.
4. Pour the water over and then replace the lamb, this time fat-side up, let the liquid in the pan come to a bubble.
5. Make a tent with tin foil and put in the preheated oven overnight
6. About an hour before you want to eat, transfer the lamb from the tin to a large plate
7. Just before serving, pull it to pieces with a couple of forks and transfer to a serving dish.
8. Sprinkle with more Maldon salt and some freshly chopped mint.
9. Cut the pomegranate in half and remove the seeds from one of the halves.
10. sprinkle over the lamb.
11. Squeeze the juice of the other half over the lamb.
12. Serve with green salad and couscous or quinoa.

lamb shoulder, shallots, garlic, carrot, salt, handful freshly, pomegranate

Taken from www.food.com/recipe/lamb-salad-with-mint-and-pomegranate-452669 (may not work)