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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Lamb with lemon, mint and shanklish


A butterflied leg or shoulder of lamb is a great way to feed a crowd. Obviously the thicker the lamb, the longer it will take to cook, so when you butterfly the meat, make sure it's no thicker than a steak - you can ask your butcher to do this for you.

You'll need

1 boneless lamb leg (about 1 kg) 1 tbsp grapeseed oil 1 tsp each ground cumin and ground coriander ½ tsp hot paprika   Cracked wheat, lemon and mint salad 200 gm coarse cracked wheat 1 garlic clove, crushed 2 tbsp finely chopped oregano, plus extra leaves, to serve 1 cup (firmly packed) mint, torn 80 gm dried black olives (see note), pitted, coarsely chopped Juice of 1 lemon and flesh of 1 lemon, diced, plus wedges to serve 80 ml (1/3 cup) extra-virgin olive oil 125 gm (½ ball) chilli shanklish (see note), crumbled

Method

  • 01
  • Heat a barbecue or char-grill pan to high heat. To butterfly lamb, start from the centre and cut outwards halfway through the thickness of the lamb with a large sharp knife on each side and open out to one large flat piece about 2cm thick. Drizzle lamb with oil and scatter with spices, sea salt flakes and pepper, then rub seasoning all over the lamb and grill, turning occasionally, until lamb is charred and pink and internal temperature reaches 63C (10-15 minutes). Transfer lamb to a plate, cover loosely with foil and set aside to rest (10 minutes).
  • 02
  • Meanwhile, for salad, cook cracked wheat in a saucepan of boiling water until al dente (10-11 minutes). Drain well in a sieve, shaking to remove excess water, and spread out over a tray to cool and dry (10-15 minutes). Place in a bowl, add remaining ingredients and season to taste.
  • 03
  • Thickly slice lamb and serve with cracked wheat salad scattered with oregano leaves and lemon wedges to the side.

Note Dried black olives are available from delicatessens, if they're unavailable, substitute other black olives. Shanklish, a hard cheese coated in za'atar and spices, is available from Middle Eastern grocers. If it's unavailable, substitute feta.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2016

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