20 gmeach fennel seeds and cumin seeds10 gmcoriander seeds10 gmblack cardamom35 gm fine sea salt70 mlextra-virgin olive oil4garlic cloves, finely chopped2lamb loin racks, at room temperature50 ml lemon juiceTzatziki2 Lebanese cucumbers, coarsely grated1 kgGreek-style yoghurtJuice of2 lemons, plus extra cut into wedges, to serve60 ml (¼ cup) extra-virgin olive oil½ cup(loosely packed) mintLemon potatoes50 mlolive oil2 kgDesiree potatoes, cut into 3cm chunks1 headof garlic, cloves separated, unpeeled250 ml(1 cup) chicken stock100 mlextra-virgin olive oil50 ml lemon juice2 tsp dried Greek oregano (see note)Wild weeds100 mlolive oil2 garlic cloves, very thinly sliced1 long red chilli, thinly sliced200 gmwild weeds, such as chicory and dandelion200 ml chicken stock
For tzatziki, combine cucumber and 1 tsp sea salt in a bowl and stand until liquid has seeped (30 minutes), then drain in a colander. Squeeze out excess liquid (discard liquid), return cucumber to bowl, add yoghurt, lemon juice, oil and mint, season to taste and refrigerate overnight for flavours to develop.
Meanwhile, preheat oven to 70C or lowest temperature. Dry-roast spices until fragrant (1-2 minutes), then pound in a mortar and pestle with salt until finely ground (1-2 minutes). Combine with oil and garlic and set aside.
Place lamb on an oven tray. Rub spice mixture all over lamb, then roast, turning every 2 hours, until you can push your finger through the back of the rib easily (6 hours). Remove from oven, pour lemon juice over, cover with foil and rest while you cook potatoes.
For lemon potatoes, increase oven to 180C. Heat oil in a non-stick roasting pan over high heat, add potatoes and garlic (be careful as hot oil will spit), turn occasionally until golden (4-5 minutes). Add stock, extra-virgin olive oil, lemon juice and oregano, season to taste and bake until liquid evaporates and potato is tender and starts to fry again in the oil (40-45 minutes). Keep warm.
Meanwhile, for wild weeds, heat olive oil in a large frying pan over medium-high heat, add garlic and chilli, cook until golden (1-2 minutes), add wild weeds then stock and cook until stock evaporates and weeds are tender (3-4 minutes).
Thickly slice lamb and serve hot with lemon potatoes, wild weeds and tzatziki, with extra lemon wedges.
Note Greek oregano is available in dried bunches from Greek delicatessens.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.