12-hour roasted lamb with pistachio and green olive tabbouleh recipe

Created by Shane Delia

2 comments

Enlarge text

Rating:

5/ 5 stars 10 Votes

Cuisine: Middle Eastern
Serves 6

At the restaurant, Shane marinates the lamb for three days to increase flavour and tenderise the meat. If you don’t have the time, marinate the lamb overnight.

Ingredients

12 garlic cloves
2 tbsp cumin seeds, toasted
2 lemons, zested
1 tbsp sumac
2 x 1.5kg lamb shoulders with foreshank attached, bone in
Lemon cheeks, to serve

Pistachio and green olive tabbouleh
100g coarse burghul (cracked wheat)*
150g (1¼ cups) green olives, seeded
1 bunch flat-leaf parsley, leaves chopped
1/2 cup mint leaves, chopped
185g (1⅓ cups) shelled pistachios, finely chopped
2 garlic cloves, crushed
1 lemon, zested, juiced
60ml (¼ cup) olive oi

View conversion table

Preparation

Preheat oven to 100°C. Using a mortar and pestle, grind garlic, cumin, lemon zest, sumac and 1 tbs sea salt flakes to a paste. Score lamb skin and rub lamb with the paste. Place in a greased roasting pan, cover with plastic wrap and refrigerate overnight. Remove from fridge 30 minutes before cooking.

Remove and discard plastic wrap and roast lamb, basting occasionally with juices, for 12 hours or until browned and sticky. Set aside until cool enough to handle.

Meanwhile, to make tabbouleh, stand burghul in a bowl of hot water for 20 minutes. Drain. Using the flat side of a knife blade, press on olives to crush. Place in a bowl with burghul, herbs, pistachios, garlic and lemon zest. Just before serving, toss with lemon juice and oil, and season with salt and pepper.

Using 2 forks, roughly shred lamb. Serve with the tabbouleh and lemon cheeks.

*Burghul (cracked wheat), available from supermarkets, delis and health food shops, is whole wheat that has been partially boiled, cracked and dried.

DRINK 1999 Chateau Musar Cabernet Sauvignon blend, Beqaa Valley, Lebanon

As seen in Feast magazine, Issue 9, pg93.

Love this recipe? We have plenty more to share! Pick up a copy of SBS Feast magazine or check out our great subscriptions offers here.

Photography by Derek Swalwell.

If you enjoyed this 12-hour roasted lamb with pistachio and green olive tabbouleh recipe then browse more Middle Eastern recipes, meat recipes, prepare ingredients in advance recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.

Middle Eastern Restaurants

Displaying 10 of 102 Middle Eastern Restaurants.

	Restaurant	Book Online	Suburb
1.	El Bahsa		Newtown
2.	Builders Arms Hotel, bandroom		Fitzroy
3.	Turkish Delight		Belconnen
4.	Turkish Pide House		Jamison
5.	Abla's		Carlton
6.	Dunyazad		Balwyn North
7.	Kanzaman		Richmond
8.	Attica		Ripponlea
9.	Kamel		Albert Park
10.	Kazbah On Darling		Balmain

View all Middle Eastern restaurants | Start a new search

Comments (2)

28 Jan 2013 10:59 AEST

Daphne

Great lamb

Only did the lamb part, brilliant. Everyone complimented me on it. I marinated a butterflied shoulder of lamb instead and baked for 8 hrs (couldn't wait any longer as everyone was hungry and I didnt want to get up at 3am to put it on) and it was lovely but it would have been even better cooking for full 12 hrs.

Agree(1 people agree)

Disagree(0 people disagree)

25 Jan 2013 07:33 AEST

liz

bronte

AMAZING!!!

I am a vegetarian so I only used the Tabbouleh recipe , but it was the BEST tabbouleh I have ever eaten. The crunch of the pistachios combined with the saltiness of the olives and the zest of the lemon and it's juiice are an absolute winning combination. Be sure to treat your friends when you are next having a dinner party. It will be loved all round.

Agree(0 people agree)

Disagree(0 people disagree)

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.