Shane Delia: 12-hour roast lamb with pistachio and green-olive tabbouleh

At A Glance

  • Serves icon
  • Serves 6 people
  • Timing icon
  • 45 min preparation
    12 hrs cooking (plus marinating)

You'll need

Method

  1. Dry-roast cumin seeds, cool slightly, then coarsely pound in a mortar and pestle and set aside. Pound garlic in a mortar and pestle with a pinch of sea salt until a coarse paste forms, add cumin seeds, sumac, lemon rind and sea salt flakes and grind until a paste forms.
  2. Score lamb with a sharp knife and rub garlic paste over lamb. Place in an airtight non-reactive container and refrigerate to marinate (2 days).
  3. Preheat oven to 110C. Transfer lamb to a roasting pan and roast, basting occasionally, until the meat falls from the bone and the outside is golden brown and sticky (12 hours). Remove from oven and keep warm.
  4. For green-olive tabbouleh, increase oven to 170C. Scatter pistachios on an oven tray and roast until golden (4-6 minutes). Cool, then coarsely crush and set aside in a large bowl. Meanwhile, place burghul in a bowl, cover completely with warm water and stand until tender (30-40 minutes). Drain well, then add to pistachios with remaining ingredients, season to taste and serve with warm lamb.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.