Saturday, 2 February 2013
Shredded Lamb Wraps with Pomegranate Salsa
I haven't had my dinner yet, and I was just editing the photos for this post.
That was an error.
I am now so hungry I doubt I'll make it to dinner without eating all sorts of appetite ruining snacks.
It's not the pictures that are making me hungry really, it's more the memory of this meal. This meal that made me so happy to eat I didn't want it to end. Have you had meals like that? I've had a few, but rarely are they something I've made myself, because I'm my worst critic.
This was beyond criticism; it was perfection in a wrap.
It started with unbelievably tender lamb, which had been slow cooking aaaaall day, it was helped by the crunchy pistachios and it was crowned with the most incredible pomegranate salsa I've ever tasted.
Ok, so it's the only pomegranate salsa I've ever tasted, but that doesn't change anything. It was awesome. So awesome that, while eating it straight from the bowl, Mr E uttered "this is so good, I would eat it on its own".
I at least waited a moment before pointing out that he was.
He's right though, you could (and he did) eat it on its own, or with nachos, or with baked fish, or chicken, or with duck... oh my goodness I've been dreaming up possibilities for days. I'm pretty certain you'll be seeing it again on the blog. And again. And again.
But remember, it all started with that lamb. I love my slow cooker. We made more than we need for this recipe, but we used the rest the next day for another scrummy dish (but it also freezes well for a quick meal solution).
OK, hunger wins, I'm off to find snacks.
Shoulder of lamb, big enough to suit your needs (ours was 800g uncooked, and made 2 meals for us both)
1 Pint of lamb stock
Juice of half lemon
Handful of fresh flatleaf parsley, finely chopped
1/2 red onion, finely chopped
50g feta, finely chopped
2 tspns olive oil
Salt and pepper, to season
Pistachios, to garnish
1) To cook the lamb, rub it with olive oil and season well with salt and pepper. Sear it in a hot pan until browned on all sides. Place in the slow cooker along with the lamb stock, set it on its low setting and leave it alone for 8 hours. Go about your day and look forward to the awesome smell when you get home.
2) When the lamb is done, remove it to a separate bowl and use two forks to shred it. This will take about 30 seconds as it will be so tender it will literally fall apart. Cover the bowl and leave it to rest as you prep the salsa.
3) To make the salsa, simply mix together the pomegranate arils (seeds), red onion, feta, parsley, lemon juice and olive ok and season to taste. Try to resist grabbing a spoon and eating it straight a la Mr Ellwood.
4) Serve everything in the middle of the table for people to pile up their own wraps. Save some for me because I'll be popping over to join you shortly!