TAKE IT SLOW

ONE BITE OF THIS SLOW-COOKED LAMB WILL PROVE THE LENGTHY PROCESS IS WORTH THE WAIT

Life & Style Weekend - - TASTE - WORDS: ALASTAIR MCLEOD STYLING AND PHOTO: MI­RANDA PORTER CE­RAM­ICS: LISA RUS­SELL Alastair Mcleod is the chef-owner of Al’freshco, al­freshco.com.au

I should dis­close that this dish will take the best part of a day to pre­pare. Break it down to three recipes – lamb, tabouli and flat­bread. The ele­phant in the room is the lamb, which takes three days to pre­pare. This needn’t be a deal-breaker as the ac­tual con­tact time is no more than 10 min­utes. Once pre­pared it can be en­joyed as a meat and three veg hero or torn and tossed through a salad.

SLOW-COOKED LEG OF LAMB, MACADAMIA AND GREEN OLIVE TABOULI, YO­GHURT FLAT­BREAD Serves: 4 IN­GRE­DI­ENTS

4 tbsp co­rian­der seeds, roasted un­til fra­grant

24 cloves gar­lic, peeled

2 tbsp sea salt + ex­tra for flat­bread 1 tbsp su­mac

4 lemons, zested + juice of 1

1 leg of lamb, shank re­moved

TABOULI

100g bul­gur wheat

150g macadamias, roasted and coarsely chopped

1 small bunch flat-leaf pars­ley, leaves chopped

½ bunch mint leaves, coarsely chopped 150g green olives, pit­ted

3 green shal­lots, chopped

50ml ex­tra vir­gin olive oil + ex­tra for flat­bread

1 pome­gran­ate, seeded

FLAT­BREAD

250g Greek yo­ghurt + ad­di­tional to serve

250g self-rais­ing flour, plus ex­tra for dust­ing

Lemon wedges, to serve

METHOD

Coarsely pound co­rian­der seeds in a mor­tar and pes­tle then set aside. Next, pound 20 gar­lic cloves to a coarse paste with a pinch of sea salt. Add co­rian­der seeds, su­mac, zest of three lemons and re­main­ing sea salt, and com­bine to a paste. Lightly score lamb then rub paste all over. Cover and re­frig­er­ate for three days or at least overnight. To cook, pre­heat oven to 110C. Place lamb on a bak­ing tray lined with bak­ing pa­per and roast, bast­ing now and then, un­til the meat falls from the bone. This can take 12 hours. Tabouli: Place bul­gur in a bowl, cover with warm wa­ter and stand for 30 mins. Drain well, then crush re­main­ing gar­lic cloves and add with re­main­ing lemon’s zest and juice and other in­gre­di­ents. Sea­son. Flat­bread: Com­bine yo­ghurt, flour and pinch of salt in a large bowl. Knead un­til smooth and mix­ture comes away from the bowl. Di­vide into four. Roll each into 25cm rounds. Brush both sides with olive oil and sprin­kle with salt. Cook on bar­be­cue hot­plate for two mins each side, or un­til golden brown. Baste with olive oil while cook­ing. Serve with torn lamb, tabouli, and ex­tra yo­ghurt and lemon.

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