12-hour roasted lamb with pistachio and green olive tabbouleh recipe
- 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.
Ingredients12 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
PreparationPreheat 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.
|2.||Builders Arms Hotel, bandroom||Fitzroy|
|4.||Turkish Pide House||Jamison|
|10.||Kazbah On Darling||Balmain|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
The dripping should be boiling when the batter is poured in to make it light and crispy on the outside.
Ginger is crushed to a paste with garlic, ginger is a basic essential for making curry pastes.