Chefs' Recipes

Shane Delia’s 12-hour roast lamb with pistachio and green-olive tabbouleh

Australian Gourmet Traveller recipe for 12-hour roast lamb with pistachio and green-olive tabbouleh by Shane Delia from Melbourne restaurant Maha.
Shane Delia: 12-hour roast lamb with pistachio and green-olive tabbouleh

Shane Delia: 12-hour roast lamb with pistachio and green-olive tabbouleh

William Meppem
6
45M
12H
12H 45M

“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.

Ingredients

Green-olive tabbouleh

Method

Main

1.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.
2.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).
3.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.
4.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.

This recipe is from the April 2010 issue of .

Drink Suggestion: Bottle-aged Coonawarra cabernet. Drink suggestion by Max Allen

Notes

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