How to make pulled lamb and warm lentil salad

Feeding a crowd this entertaining season? Try our mouth-watering pulled lamb salad (RECIPE BELOW). Combine deliciously spiced lamb with a chunky warm lentil, tomato and spinach salad – it’s a perfect weekend feast.
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Pulled Lamb & Warm Lentil Salad
Serves 6 with leftovers Prep 10 mins (+ 10 mins resting time) Cooking 4 hours 40 mins
2 red onions, cut into wedges
1 tbs olive oil
2.5kg Coles Australian Lamb Whole Leg Roast
1 cup (250ml) chicken stock
400g can lentils, rinsed, drained
350g mixed medley tomatoes*, halved
60g pkt Coles Australian Baby Spinach
1 cup flat-leaf parsley leaves
Spice mix
1 tsp sweet paprika
1 tsp ground coriander
1 tsp dried chilli flakes
½ tsp ground cumin
½ tsp ground ginger
½ tsp ground allspice
½ tsp ground cardamom
½ tsp ground nutmeg
Pinch of ground cloves
1 Preheat oven to 150°C. To make the spice mix, combine paprika, coriander, chilli, cumin, ginger, allspice, cardamom, nutmeg and cloves in a bowl. Season.
2 Arrange onion in the base of a large roasting pan. Stir the oil into the spice mix. Spread evenly over lamb to coat. Place lamb over the onion in the pan. Pour stock around the lamb and cover the pan tightly with foil.
3 Roast, basting the lamb occasionally with the pan juices, for 4 hours or until the lamb is almost falling off the bone. Uncover the pan and increase oven to 180°C. Roast for 30 mins or until the lamb is golden brown.
4 Arrange lentils, tomato and spinach around the lamb in the pan. Roast for 10 mins or until the lentil mixture is heated through. Loosely cover pan with foil and set aside for 10 mins to rest.
5 Coarsely shred the lamb, discarding the bone. Arrange the lentil salad in a serving dish. Top with lamb and sprinkle with parsley.
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