Shane Delia's 12-hour roast lamb with pistachio and green-olive tabbouleh
- 30 g (1/4 cup) cumin seeds
- 2 garlic heads
- 2 tbsp sumac
- 3 zested rind of lemons
- 2 tbsp sea salt flakes
- 1 lamb leg (2.4kg), shank end detached
- 200 g pistachio kernels
- 100 g coarse burghul
- 1 cup (loosely packed) flat-leaf parsely, coarsely chopped
- 1/3 cup (loosely packed) mint leaves, coarsely chopped
- 150 g Sicilian green olives, pitted, crushed
- 4 garlic cloves, crushed
- 1 finely grated rind and juice of lemon
- 2 tbsp olive oil
Recipe and image courtesy of Shane Delia - Maha Restaurant and gourmettraveller.com.au
Dry-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.
Score lamb with a sharp knife and rub garlic paste over lamb. Place in an airtight non-reactive container and refrigerate to marinate (2 days).
Preheat oven to 110C. Transfer lamb to a roasting pan and roast, basting occassionally, until the meat falls from the bone and the outside is golden brown and sticky (12 hours). Remove from oven and keep warm.
For 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.