FATHER’S DAY FEAST

Make Dad’s day with a crowd-pleasing lunch

SERVES 6 PREPARATION TIME 20 minutes (plus marinating time)

COOKING TIME 1 hour 50 minutes

⅓ cup chopped fresh coriander ¼ cup chopped fresh continental parsley, plus extra to serve 3 garlic cloves, coarsely chopped 1 long fresh red chilli, chopped 2 tsp ground cumin 2 tsp ground coriander 2 tsp sweet paprika 50g butter, at room temperature 2kg leg of lamb 160g (⅔ cup) Greek-style yoghurt Large pinch of saffffron threads 375ml (1½ cups) water 360g (2¼ cups) pearl couscous 875ml (3½ cups) chicken stock Fresh mint leaves, to serve Steamed green beans, to serve Extra virgin olive oil, to serve

1. Process the fresh coriander, parsley, garlic, chilli, cumin, ground coriander and paprika in a food processor until combined. Add the butter and process to combine. Season.

2. Score the lamb crossways. Use your hands to rub the coriander mixture over the lamb and into the cuts. Cover and place in fridge for 2 hours or overnight to marinate.

3. Combine the yoghurt and saffffron in a bowl. Cover and store in the fridge until needed.

4. Preheat the oven to 220°C. Place the lamb in a roasting pan. Roast for 30 minutes. Drain fat. Reduce oven to 180°C. Add the water and roast for 1 hour, adding more water if necessary. Transfer the lamb to a platter, reserving the juices in the pan. Cover with foil. Set aside to rest.

5. Stir the couscous into the reserved juices in the pan. Add the stock. Cover with foil. Bake for 20 minutes or until liquid is absorbed. Stir in the extra parsley. Sprinkle with the mint. Serve with the lamb, beans and yoghurt mixture. Drizzle with oil. THIS PAGE: Napkin, $45/set of 4, Cultiver, cultiver.com. OPPOSITE: ‘Kali’ dinner plates, $24.95 each, Aura By Tracie Ellis, aurahome. com.au. Laguiole By Robert David knife and fork, $1096/12-piece set, The Bay Tree, thebaytree.com.au. Napkin, $45/set of 4, Cultiver, cultiver.com. KnIndustrie ‘Lime Line’ tumblers, $14 each, Spence & Lyda, spenceandlyda. com.au. Concrete tray, $49, Zakkia, zakkia.com.au. Salt dish, stylist’s own. ‘Porto’ dining table (throughout), $1299, and ‘Porto Tanduk’ dining chair (throughout), $429, Oz Design Furniture, ozdesignfurniture.com.au. OPENING PAGE: Citta Design ‘Donna’ tray, $139, Clickon Furniture, clickonfurniture.com.au. Barber + Osgerby ‘Olio’ snack bowl (part of set), $99.95, Royal Doulton, royaldoulton.com.au. Carving fork, stylist’s own. Opinel ‘Parallèle No 120’ carving knife, $44.99, Casa De Vinos, casadevinos.com.au. Napkins and tumblers, as before. PREVIOUS PAGE: ‘Kali’ side plates, $17.95 each, Aura By Tracie Ellis, as before. Dinner plates, napkins, salt dish and tumblers, as before. ‘Cittero 98’ cutlery, $299/16-piece set, Iittala, iittala.com.au. Wooden bowl, $13, The Woodsfolk, thewoodsfolk.com.au. David Mellor ‘Classic’ water glass, $36, and wine glass, $35, Hub Furniture, hubfurniture.com.au. ‘Paris U’Select’ salt mill, $119.95, Peugeot, peugeot-saveurs.com. ‘Kali’ jug, $59.95, Aura By Tracie Ellis, as before. ‘Jefffferson’ lazy Susan, $139, Pottery Barn, potterybarn.com.au. Bloomingville ‘Votive’ glass, $23, Clickon Furniture, as before.

This herbed spice rub is perfect with tender spring lamb. A simple table setting allows the vibrant flavours to sing