The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Andew McConnell: Lamb with cumin

You'll need

1 tsp Sichuan peppercorns 1 tsp cumin seeds 2 garlic cloves, crushed 2 tbsp sea salt flakes 1 lamb shoulder, bone in (about 2kg) 60 ml (¼ cup) olive oil To serve: pinch of thinly sliced dried red chilli   Fried garlic 250 ml (1 cup) vegetable oil 1 head of garlic, cloves separated, finely chopped   Lemon sauce ¼ preserved lemon, rinsed, seeds removed 1½ tbsp chardonnay vinegar 100 ml olive oil   Cumin salt 1 tsp cumin seeds 2 tsp sea salt flakes


  • 01
  • Dry-roast peppercorns and cumin until fragrant (1-2 minutes). Cool slightly, then pound in a mortar and pestle. Add garlic and coarsely crush, then add salt and stir to combine.
  • 02
  • Place lamb shoulder in a roasting pan to fit snugly. Rub salt mixture over, cover with plastic wrap and refrigerate to marinate (4 hours-overnight).
  • 03
  • Preheat oven to 150C. Add 250ml water to pan, cover tightly with foil, then roast until lamb is tender (2 hours). Reduce oven to 110C and cook until very tender and falling off the bone (add a little more water if pan becomes dry), removing foil for the last hour of cooking to crisp the skin (6 hours).
  • 04
  • Meanwhile, for fried garlic, heat oil to 170C in a saucepan over medium heat, add garlic and stir occasionally until light golden (30 seconds-1 minute). Drain on absorbent paper.
  • 05
  • For lemon sauce, pound preserved lemon in a mortar and pestle to a smooth paste, add vinegar, whisk to combine, then slowly add olive oil and whisk to combine.
  • 06
  • For cumin salt, dry-roast cumin until fragrant (1-2 minutes). Cool slightly, then pound in a mortar and pestle until coarsely ground. Add salt and pound to just combine.
  • 07
  • Skim fat from pan juices (discard fat) and transfer pan juices to a jug. Place lamb on a serving platter and shred meat from bone at the table. Serve warm scattered with fried garlic, cumin salt and chilli, with pan juices to the side.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.