- 1 boned lamb shoulder (about 1.5kg), at room temperature
- To serve: lemon wedges and harissa
- 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
- 1For spice mixture, combine ingredients in a bowl and set aside.
- 2For 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.
- 3Season 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.
Drink Suggestion: A generous, supple McLaren Vale tempranillo. Drink suggestion by Max Allen