Warm Lamb Salad (Nigella Lawson)

Ingredients
  • 1 shoulder lamb (approx 2.5kg)
  • 4 shallots, halved but not peeled
  • 6 cloves garlic left whole
  • 1 carrot, peeled and halved
  • Malden Salt
  • 500ml boiling water
  • Small handful of freshly chopped mint
  • 1 pomegranate
  • Pita bread, hunnus, and red onion to serve

Method
  1. Oven at 140C
  2. On the hob, brown the lamb, fat side down, in a lrage roasting tin.  Remove from pan
  3. Fry the vegetables for 2 mins, sprinkled withsalt
  4. Pour the water over and then replace the lamb
  5. Let the liquid in the pan come to a bubble, then tent with foil and put in oven
  6. Cook overnight or at 170C for 5 hrs or so
  7. Remove lamb from tin 1 hour before eating
  8. Pull it to peices, sprinkle with some mint
  9. Put half pomegranate seeds and half juice on it
  10. Serve on rocket, or on a warm pitta bread, hunnus, warm lamb, mint, black pepper and red onion