Spice & easy

The Weekend Australian - Magazine - - Food - ◖ david­her­bert­food@gmail.com Pho­tog­ra­phy Guy Bai­ley

Slow-roast­ing a boned shoul­der of lamb gives you de­li­cious, ten­der meat that’s easy to pre­pare and serve. Make the chick­pea mash while the lamb is cook­ing and heat it in the oven while the meat is rest­ing.

Mid­dle eaSt­ern laMb ShOUl­der

1 ta­ble­spoon ground co­rian­der ½ ta­ble­spoon pa­prika ½ ta­ble­spoon ground cin­na­mon 1 ta­ble­spoon ground cumin ¼ tea­spoon crushed chilli Ex­tra-vir­gin olive oil

1 boned shoul­der of lamb Seeds 1 pome­gran­ate

¹⁄³ cup roughly chopped flat-leaf

pars­ley leaves

Pre­heat oven to 150°C (fan). Com­bine spices with about 2 ta­ble­spoons olive oil to make a paste; brush over top of lamb. Sea­son with salt and pep­per. Place lamb in large bak­ing tray, cover loosely with foil and roast in oven for about 2 hours. Re­move foil and cook for a fur­ther 1 hour, or un­til very ten­der. Leave to rest. Heat chick­peas in oven. Gar­nish lamb with pome­gran­ate seeds and flat-leaf pars­ley; serve with chick­pea mash. Serves 4-6

ChiCK­Pea MaSh

2 x 400g cans chick­peas, rinsed 2 tea­spoons cumin seeds

2-3 gar­lic cloves, crushed 4 ta­ble­spoons ex­tra vir­gin olive oil Freshly squeezed juice 1 lemon 2 ta­ble­spoons tahini

¹⁄³ cup thick, creamy yo­ghurt 2-3 ta­ble­spoons pine nuts 2 ta­ble­spoons but­ter

Tip half the chick­peas into a food pro­ces­sor. Add cumin, gar­lic, olive oil and lemon juice; whiz to make a coarse paste. Add tahini; con­tinue to process un­til mix­ture is very thick and smooth. Add yo­ghurt; process un­til mix­ture has loos­ened a lit­tle and tex­ture is creamy. Add re­main­ing chick­peas and pulse quickly; the re­sult­ing mix­ture should be tex­tured. Sea­son to taste; set aside. Trans­fer to an oven­proof dish, top with pine nuts and dot with but­ter. In­crease oven heat to 180°C and cook for 15 min­utes. Serves 4-6

Styling Jenn Tol­hurst

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