Prep time: 1 hour and 45 minutes
Cook time: 3 hours and 30 minutes
Serves 6.
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Ingredients
1 lamb shoulder, bone in
500ml chicken stock
Spice paste
60ml lemon juice
4 garlic cloves , crushed
3 tsp ground coriander
3 tsp ground cumin
3 tsp ground cardamon
2 tsp smoked paprika
1 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
Pickled onions
1 red onion, thinly sliced
1 tsp sumac
1 tbs lemon juice
1 tbs caster sugar
1/4 tsp salt
Pita Bread
500g natural yoghurt
500g self-raising flour, plus extra, to dust
2 tsp sea salt
1 tbs baking powder
Tahini sauce
125ml water
120g tahini
60ml lemon juice
1/2 bunch coriander
2 garlic cloves, crushed
Hummus
400g can chickpeas, drained
1/4 tsp ground cumin
2 tbs tahini
1 garlic clove, crushed
1 1/2 tbsp lemon juice, or more to taste
2 tbs olive oil
Grilled carrots
1 tbs olive oil
1 tbs lemon juice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 large bunch heirloom carrots, scrubbed, trimmed
Farro kale salad
500g roasted farro
1/2 cauliflower, cut into florets
1 tbs olive oil
2 tsp Baharat spice
3 cups shredded kale
100g slivered almonds, toasted
Arils of 1 pomegranate
1 cup chopped flat leaf parsley
1 cup chopped mint
1/2 cup chopped coriander
1/2 cup chopped dill
1 red onion, thinly sliced
Dressing
80ml olive oil
Finely grated zest and juice of 1 large lemon120ml lemon juice
2 tsp Dijon mustard
1 tsp ground cumin
1 tsp sumac
Method
1. Preheat oven to 160C.
2. Using a small sharp knife, make 20 incisions all over lamb.
3. To make spice paste, combine all ingredients in a bowl. Using your hands rub all over lamb. Season. Refrigerate lamb for several hours or overnight to marinate. Bring to room temperature before cooking.
4. Place lamb in a large deep oven dish. Add stock. Cover tightly with a lid or foil.
5. Roast for about 3 hours or until very tender, basting every hour.
6. Increase oven to 220C. Remove foil and cook lamb for 30 minute or until browned.
7. To pickle the onions, combine all ingredients in a bowl and set aside.
8. To make pita bread, place yoghurt into stand mixer fitted with a dough hook. Add combined sifted flour, salt and baking powder. Mix until a dough forms. Turn dough out onto a floured surface and knead for 2 minutes until smooth. Divide dough into four portions. Roll each portion on a floured surface into a 1cm-thick round. Set aside.
9. To make tahini sauce, blend all ingredients until smooth. Season.
10. To make hummus, process all ingredients to form a coarse puree. Season.
11. To prepare carrots, whisk oil, juice and spices in a large bowl. Add carrots and toss to coat.
12. Heat chargrill pan over medium heat. Cook carrots, turning occasionally, until browned and tender.
13. Heat a large lightly oiled frying pan over medium heat. Cook flatbreads, in batches, for 2 mins, then turn and cook for a further 1 minute or until browned on both sides.
14. To make salad, cook farro according to packet directions.
15. Toss cauliflower with oil, garlic and Baharat. Place on an oven tray. Roast for 20 minutes or until tender. Cool slightly then place in a bowl with remaining salad ingredients. Toss to combine.
16. To make dressing, whisk all ingredients in a jug. Season. Pour over salad and toss to combine.
17. Serve lamb, carrots, pickled onions and salad with hummus and tahini sauce.