“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.
- 30 gm (¼ cup) cumin seeds
- 2 garlic heads
- 2 tbsp sumac
- Zested rind of 3 lemons
- 2 tbsp sea salt flakes
- 1 lamb leg (2.4kg), shank end detached
- 200 gm pistachio kernels
- 100 gm coarse burghul
- 1 cup (loosely packed) flat-leaf parsley, coarsely chopped
- 1/3 cup (loosely packed) mint leaves, coarsely chopped
- 150 gm Sicilian green olives, pitted, crushed
- 4 garlic cloves, crushed
- Finely grated rind and juice of 1 lemon
- 2 tbsp olive oil
- 1Dry-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.
- 2Score lamb with a sharp knife and rub garlic paste over lamb. Place in an airtight non-reactive container and refrigerate to marinate (2 days).
- 3Preheat 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.
- 4For 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