This is more of a meal than a side dish…
This pulled lamb salad is festive, it’s pretty and it’s delicious – perfect for our South African Christmas season.
{In fact, I reckon this will make a great Boxing Day meal! You can prepare everything in advance and assemble later.}
[recipe title=”Festive Pulled Lamb Salad” servings=”4-6″ time=”prep time: overnight + 20 minutes” difficulty=”easy”]
You will need:
{For the lamb}
1 kg lamb stewing meat
lemon juice
salt
pepper
1 cup chicken stock
{For the grilled aubergines}
8 baby aubergines, cut in half
2 tbsp. coconut oil
salt
{For the tzatziki}
1 cup finely grated cucumber
2 tbsp. freshly chopped mint {3-4 sprigs}
1 garlic clove, minced
5 tbsp. double cream plain yoghurt
salt
black pepper
olive oil
lemon juice
{To serve}
pomegranate seeds
mint sprigs
wild rocket
You need to prepare the lamb a day before, as it needs to cook overnight in a slow cooker.
Season the lamb with salt, white pepper and lemon juice.
Add a cup of chicken stock and cook on ‘low’ overnight.
Once the lamb is ready, remove the meat from the juices.
Remove any bones and use 2 forks the pull the meat apart.
Cook the aubergines in coconut oil in a large pot over a low heat.
Season with salt.
Cook them until golden brown and soft.
Season with lemon juice.
For the tzatziki, mix the cucumber, mint and yoghurt.
Season with salt and black pepper and add a drizzle of olive oil and a squeeze of lemon juice.
To serve, arrange all the elements beautifully on a serving platter and garnish generously with pomegranate seeds, fresh mint and wild rocket.
[/recipe]
How gorgeous is that!
I adapted it slightly for the kids – mine won’t go anywhere NEAR aubergines…
For the #kidapproved version, I used the lamb and tzatziki to make egg rolls:
Simply whisk up 1 egg per serving and cook it like a crepe in a bit of coconut oil.
Roll a dollop of tzatziki and pulled lamb into the crepe.
Enjoy! X
Here’s another great festive salad that’s great for taking care of leftover gammon: Festive Ham Salad
