Denise says:

This is a substantial main course salad that is perfect for a Yom Tov meal ~ either lunch or dinner. The lamb is roasted with garlic and peppers and is then shredded once cooked. The beauty of this is that is can be served hot, cold or warm and can be left in an oven to keep warm. It can also be made and prepared in advance. Slices of challah are great to mop up the juices.

Preparation Time: 20 minutes
Cooking Time: 2 hours plus 30 minutes resting time
Serves: 6 – 8 people


1 kg shoulder of lamb

2 tablespoons extra virgin olive oil

150ml red wine

1 garlic bulb, cloves separated

200g frozen soya beans

250g baby spinach - washed

10 rosemary sprigs – leaves stripped

2 red peppers – cut in quarters – seeds removed

2 yellow peppers – cut in quarters – seeds removed

Sea salt and freshly ground black pepper – to taste


1) Pre-heat the oven to 180 C/Gas mark 4.

2) Place the lamb in a roasting tin with the rosemary, red wine, garlic cloves, peppers and olive oil. Season well, cover with foil and roast for 1 ½ hours or until very tender.

3) After 1 ½ hours remove the foil and roast uncovered for the remaining 30 minutes.

4) Remove and leave the lamb to rest for 30 minutes. Take out the peppers and discard the skins. Slice into thick strips.

5) Transfer the lamb to a chopping board and cut the meat from the bone and shred into bite size pieces. Squeeze the garlic cloves into the cooking juices, (discard the skins of the garlic) and mash with a fork.

6) Place the shredded lamb, peppers, garlic, spinach and soya beans into a deep serving dish. You can either place in an oven (170 C / Gas mark 3) for 20 minutes) to keep warm, leave on a hot plate or serve immediately.

To serve the stylish way: Garnish with sprigs of rosemary.