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Slow cooked lamb

with freekeh tabbouleh, feta and pomegranate

Serves 8

Preparation time 20 minutes

cooking time 5 Hours+ marinating overnight

Recipes and Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz

Ingredients

1 .5 kg lamb shoulder, bone in 
300ml dry white wine 

Tabbouleh 
1 cup freekeh, cooked as per packet instructions 
3 spring onions, finely chopped 
1 cup parsley leaves, finely chopped 
1 cup mint leaves, finely chopped 
1 cup dill leaves, finely chopped  
1 cup pomegranate seeds 
2 tbsp pomegranate molasses
½ cup olive oil 
juice of one lemon 
sea salt and freshly cracked black pepper

lamb marinade 
1 tbsp dried mint 
1 tbsp cumin seeds, freshly toasted 
2 tsp Sichuan pepper 
2 tsp chilli flakes
8 cloves garlic, crushed 
½ cup soy sauce 
2 tbsp brown sugar 
2 tbsp brown rice vinegar

TO SERVE: Fresh lemon and marinated feta

Recipe

1 To make the marinade, place the mint, cumin, Sichuan pepper and chilli in a mortar and, using a pestle, grind ingredients to a powder. Add the garlic, soy sauce, sugar and vinegar and mix to a paste.

2 Using a metal skewer prick the lamb all over and season with salt and pepper. Spread the marinade over lamb and refrigerate overnight.

3 Preheat oven to 160°C. Place the lamb in a casserole dish with a tight fitting lid, add wine to the base along with 500ml water. Roast for 4-5 hours, basting every hour until the meat is soft and falling away from the bone. Add more water if needed.

4 Turn the oven up to 190°C and cook uncovered for another 15-20 minutes, basting until the skin has caramelised.

5 To make the tabbouleh, place the freekeh, spring onion, parsley, mint, dill and pome-granate seeds in a bowl and toss to combine. Place the pomegranate molasses, olive oil and lemon juice in a separate bowl, season with salt and pepper and whisk to combine. Drizzle over the tabbouleh and toss to coat. Gently shred the lamb and place on a platter, spoon the tabbouleh over the lamb and serve with lemon and feta.

Wine Match

2016 Head The Blonde Shiraz, Barossa Valley, A$50

Mucking around with food and wine is fun but every now and then it’s best to stick to the simple axiom – red meat with red wine. However, this lamb recipe carries a distinct Middle Eastern note with the nutty freekeh, freshness of the parsley, dill and mint and the use of feta and pomegranate. Alex Head’s The Blonde makes a positive statement. It’s sourced from Stonewell parish, an area renowned for its earthy, savoury flavoured shiraz. While very youthful, it’s the energy and vigour that cuts through the lamb dish.