Lamb Salad With Mint, Beans And Pomegranate - cooking recipe

Ingredients

4 1/2 lb lamb shoulder
2 None bay leaves
5 None juniper berries
1 lb frozen fava beans
1 None pomegranate, halved and seeds removed
1 bunch fresh mint
4 tbsp olive oil
2-3 tbsp lemon juice

Preparation

Bring a pot of salted water to a boil, add lamb, bay leaves and juniper berries then simmer for 1 hour. Preheat oven to 400\u00b0F. Transfer meat to a roasting pan and roast for 1 hour.
Meanwhile, blanch beans in boiling water for 3-4 mins then drain and rinse under cold water. Remove skin.
Remove lamb meat from bone and shred. Mix with beans, pomegranate seeds, mint, oil and lemon juice. Season to taste and serve.