Lamb shoulder with grapes, freekah and parsley

Australian Gourmet Traveller recipe for lamb shoulder with grapes, freekah and parsley.
Lamb shoulder with grapes, freekah and parsley

Lamb shoulder with grapes, freekah and parsley

William Meppem
5H 15M
5H 40M




1.Preheat oven to 150C. Scatter onion and half the grapes in the base of a roasting pan and set aside. Combine olive oil, garlic and spices in a small bowl, season to taste and rub over lamb. Place lamb on top of grapes and onions, then add verjuice and 250ml water. Cover tightly with aluminium foil, roast until lamb is very tender (4½-5 hours), then coarsely shred lamb and set aside (reserve onion and grapes).
2.Meanwhile, combine freekah, stock and 300ml water in a saucepan, bring to the boil over medium-high heat, reduce heat to low, cover and cook until just tender (10-15 minutes). Stir through juice and half the extra-virgin olive oil, season to taste and cool to room temperature.
3.Meanwhile, dry-roast almonds until golden (1-2 minutes), cool and coarsely chop. Just before serving, coarsely crush remaining grapes and combine with freekah, herbs, preserved lemon, roast almonds, remaining extra-virgin olive oil, onion and roast grapes. Season to taste.
4.Scatter lamb over a serving platter and serve hot with freekah mixture.

Drink Suggestion: Top-quality sangiovese. Drink suggestion by Max Allen


Related stories