This is a variation on the classic Aussie Sunday roast - with a distinct Middle Eastern flavour.
- 120 gm blanched almonds
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 8 dates, pitted, thinly sliced
- ½ preserved lemon, rind finely chopped
- 2 cups mint, coarsely chopped (firmly packed)
- ¾ cup flat-leaf parsley, coarsely chopped (firmly packed)
- 3 garlic cloves, finely chopped
- 1 tsp paprika
- Large pinch ground cinnamon
- 1 boneless lamb shoulder
- 4 carrots, thickly sliced widthways
- 1 tbsp olive oil
Mint yoghurt sauce
- 1 cup mint, finely chopped (loosely packed)
- 400 gm thick natural yoghurt
- Juice of ½ lemon
- 350 gm coarse burghul
- 3 cups mint, torn (firmly packed)
- Juice of 1 lemon
- 2 tbsp extra-virgin olive oil
- 1Preheat oven to 180C. Scatter almonds on an oven tray and roast, stirring occasionally, until golden (5-7 minutes). Cool, coarsely chop and transfer to a bowl.
- 2Dry-roast whole spices until fragrant (20-30 seconds). Cool slightly, finely grind in a mortar and pestle, then combine with almonds, dates, preserved lemon rind, mint, parsley, garlic, paprika and cinnamon, season to taste and set aside.
- 3Open lamb shoulder out, press herb mixture over one half, fold other half over, tie with kitchen string and set aside.
- 4Place carrots in the base of a roasting pan, place lamb on top, drizzle with oil, season to taste and roast, basting occasionally, until just cooked through (1½-1¾ hours). Cover with foil and set aside to rest (10 minutes).
- 5For mint yoghurt sauce, combine yoghurt, mint and lemon juice in a bowl, season to taste, stir to combine, refrigerate until chilled.
- 6Meanwhile, for mint burghul, cook burghul in a saucepan of boiling water over high heat until tender (5-10 minutes), drain and scatter over a tray to cool and dry. Transfer to a bowl, add remaining ingredients and season to taste. Serve with lamb, roast carrots and mint sauce.
Drink Suggestion: Robust grenache rosé. Drink suggestion by Max Allen