Pulled lamb and warm lentil salad

Slow cooked lamb paired with spices, warm lentils and rich tomato flavour is guaranteed to tick all the boxes.



Note: + 10 mins resting time

4h 40m


  • 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
  • 1/2 tsp ground cumin
  • 1/2 ground ginger
  • 1/2 allspice
  • 1/2 ground cardamom
  • 1/2 tsp ground nutmeg
  • Pinch of ground cloves



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.


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.


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.


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.


Coarsely shred the lamb, discarding the bone. Arrange the lentil salad in a serving dish. Top with lamb and sprinkle with parsley.

Serve with Greek-style yoghurt and flatbreads.

Balance the kick of spices from the pulled lamb – add cooling cucumber ribbons or slices to the dish.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.