Slow-Roasted Lamb Salad

Method

1. Slice the cold slow-roasted lamb into thin strips and set aside at room temperature for about 5 minutes to take the chill off slightly.
2. Roughly chop the walnuts and toast them in a dry pan over medium heat for 6 minutes, stirring occasionally, until fragrant and lightly golden.
3. In a large salad bowl, combine the arugula, pomegranate, and toasted walnuts.
4. Lay the sliced lamb over the arugula mixture, then drizzle the olive oil evenly across the salad.
5. Finish by dusting the sumac over the entire salad just before serving to preserve its bright, tangy flavor.