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"EU STANDARDS This recipe is amazing refreshing and most of all delicious.. you will be licking your fingers. "
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30 min servings
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  1. After you roast the shoulder of lamb according to my recipe of shoulder of lamb.
  2. Shred the lamb with your hands and place into a large serving plate keep some of the fat .. it is tasty we all know that !!
  3. then cut the pommegrate in half and empty the seedlets out onto the plate.
  4. an easy way to do this is to take a spoon and bang it ... this way you get all the seedlets out minus the juicy stainful mess.
  5. Then take the large bunch of mint and chop it roughly and add to the lamb and pommegrate seedlets. Toss .. add the salt and pepper and serve.
  6. Remember TopKanoli shouldve been a chef@!! you will love this!!
  7. When I make this for parties it goes within seconds -- i usually serve it with roast potatoes or plain boiled thai rice generously buttered.
  8. Bon appetite!



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