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Lamb shoulder with grapes, freekah and parsley

You'll need

3 Spanish onions, cut into wedges 600 gm seedless red grapes 40 ml olive oil 2 garlic cloves, finely chopped 2 tsp each ground cumin and ground coriander ¼ tsp ground cinnamon 1 boneless lamb shoulder (about 1.4kg) 150 ml verjuice 260 gm (1½ cups) cracked freekeh 200 ml chicken stock Juice of 1 lemon 100 ml extra-virgin olive oil 50 gm natural almonds 1 cup (loosely packed) each flat-leaf parsley and mint, coarsely torn ½ preserved lemon, flesh removed and discarded, rind thinly sliced


  • 01
  • Preheat oven to 150C. Scatter onion and half the grapes in the base of a roasting pan and set aside. Combine olive oil, garlic and spices in a small bowl, season to taste and rub over lamb. Place lamb on top of grapes and onions, then add verjuice and 250ml water. Cover tightly with aluminium foil, roast until lamb is very tender (4½-5 hours), then coarsely shred lamb and set aside (reserve onion and grapes).
  • 02
  • Meanwhile, combine freekah, stock and 300ml water in a saucepan, bring to the boil over medium-high heat, reduce heat to low, cover and cook until just tender (10-15 minutes). Stir through juice and half the extra-virgin olive oil, season to taste and cool to room temperature.
  • 03
  • Meanwhile, dry-roast almonds until golden (1-2 minutes), cool and coarsely chop. Just before serving, coarsely crush remaining grapes and combine with freekah, herbs, preserved lemon, roast almonds, remaining extra-virgin olive oil, onion and roast grapes. Season to taste.
  • 04
  • Scatter lamb over a serving platter and serve hot with freekah mixture.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Top-quality sangiovese.

Featured in

Mar 2011

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