Shane Delia: 12-hour roast lamb with pistachio and green-olive tabbouleh
“This is the heart and soul of Maha; it sums up what we’re about. Good product, simple and humble cooking, maximum flavour. Try to find a lamb with a good covering of fat because there are no added fats in the cooking process and this will help it to stay moist.” You’ll need to begin this recipe 3 days ahead.
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Shane Delia: 12-hour roast lamb with pistachio and green-olive tabbouleh
Serves
6
Cooking Time
Prep time 45 mins, cook 12 hrs (plus marinating)
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30 gm
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(¼ cup) cumin seeds
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2
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garlic heads
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2 tbsp
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sumac
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Zested
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rind of 3 lemons
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2 tbsp
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sea salt flakes
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1
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lamb leg (2.4kg), shank end detached
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| Green-olive tabbouleh |
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200 gm
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pistachio kernels
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100 gm
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coarse burghul
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1 cup
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(loosely packed) flat-leaf parsley, coarsely chopped
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1/3 cup
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(loosely packed) mint leaves, coarsely chopped
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150 gm
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Sicilian green olives, pitted, crushed
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4
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garlic cloves, crushed
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Finely
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grated rind and juice of 1 lemon
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2 tbsp
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olive oil
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1
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Dry-roast cumin seeds, cool slightly, then coarsely pound in a mortar and pestle and set aside. Pound garlic in a mortar and pestle with a pinch of sea salt until a coarse paste forms, add cumin seeds, sumac, lemon rind and sea salt flakes and grind until a paste forms.
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2
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Score lamb with a sharp knife and rub garlic paste over lamb. Place in an airtight non-reactive container and refrigerate to marinate (2 days).
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3
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Preheat oven to 110C. Transfer lamb to a roasting pan and roast, basting occasionally, until the meat falls from the bone and the outside is golden brown and sticky (12 hours). Remove from oven and keep warm.
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4
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For green-olive tabbouleh, increase oven to 170C. Scatter pistachios on an oven tray and roast until golden (4-6 minutes). Cool, then coarsely crush and set aside in a large bowl. Meanwhile, place burghul in a bowl, cover completely with warm water and stand until tender (30-40 minutes). Drain well, then add to pistachios with remaining ingredients, season to taste and serve with warm lamb.
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This recipe is from the April 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Bottle-aged Coonawarra cabernet.
RECIPE Shane Delia, Maha, Melbourne
PHOTOGRAPHY William Meppem
STYLING Geraldine Munoz
DRINK SUGGESTION Max Allen