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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2016

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Flank steak tacos with corn, avocado and coriander

Fast summer recipes

recipes

Crisp-skin duck with green papaya salad

Fast seafood recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast summer dinners

recipes

Flathead with crushed peas

Six fast noodle recipes

recipes

Pumpkin pilaf with ricotta and pepitas

Fuss-free summer recipes

recipes

Egg sandwich

Fast summer recipes

recipes

conversion tool