Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Spiced lamb with cracked wheat and green olive salad


Feta or another salty cheese would be a fine addition to this dish. Be sure to squeeze on lots of lemon.

You'll need

1 boned lamb shoulder (about 1.5kg), at room temperature To serve: lemon wedges and harissa   Spice mixture 100 gm butter, melted 1 tbsp each cumin seeds and coriander seeds, coarsely crushed in a mortar and pestle ½ tsp fennel seeds, coarsely crushed in a mortar and pestle 1 tsp sweet paprika 3 garlic cloves, crushed   Cracked wheat salad 300 gm cracked freekeh 1 small white onion, finely chopped 2 cups (firmly packed) flat-leaf parsley, coarsely chopped 180 gm (1½ cups) pitted green olives, coarsely crushed Juice of 3 lemons ½ preserved lemon, flesh and pith discarded, rind rinsed and finely chopped 150 ml extra-virgin olive oil 2½ tbsp pomegranate seeds, to serve

Method

  • 01
  • For spice mixture, combine ingredients in a bowl and set aside.
  • 02
  • For cracked wheat salad, cook freekeh in a large saucepan of boiling water until tender (8-10 minutes), then drain in a fine sieve and spread on a tray to dry (20 minutes). Combine remaining ingredients in a bowl, add cooled freekeh, season to taste, toss to combine and refrigerate until required. The salad can be made a day ahead.
  • 03
  • Season lamb shoulder and char-grill over medium heat, basting occasionally with spice mixture (fat may flare, so turn often), until fat is golden-brown and, for medium-rare, a meat thermometer reads 60C, or a metal skewer inserted for 20 seconds feels hot when touched to your lip (20-30 minutes). Set aside to rest (15 minutes), then slice and serve with cracked freekeh salad, lemon wedges and harissa.

At A Glance

  • Serves 6 - 8 people
GT
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A generous, supple McLaren Vale tempranillo.

Featured in

Jan 2015

Recipes (12 )

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×