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
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A generous, supple McLaren Vale tempranillo.

Featured in

Jan 2015

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