SPICED LAMB WITH CRACKED WHEAT AND GREEN OLIVE SALAD

Prep time 30 mins Cooking time 40 mins Serves 6-8

INGREDIENTS

1 boned lamb shoulder (about 1.5kg), at room temperature

Lemon wedges and harissa, to serve SPICE MIXTURE

100g butter, melted

1 tbsp each cumin and coriander seeds, coarsely crushed in a mortar and pestle ½ tsp fennel seeds, coarsely crushed in a mortar and pestle

1 tsp sweet paprika

3 garlic cloves, crushed CRACKED WHEAT SALAD

300g cracked freekeh

1 small white onion, finely chopped

2 cups (firmly packed) flat-leaf parsley, coarsely chopped

180g (1½ cups) pitted green olives, coarsely crushed

Juice of 3 lemons

½ preserved lemon, flesh and pith discarded, rind rinsed and finely chopped 150ml extra-virgin olive oil

2½ tbsp pomegranate seeds, to serve

METHOD

For cracked wheat salad, cook freekeh in a large saucepan of boiling water until tender, 8-10 mins, then drain in a fine sieve and spread on a tray to dry, 20 mins. Combine remaining ingredients in a bowl, add cooled freekeh, season to taste, toss to combine and refrigerate until required. The salad can be made a day ahead.

Season lamb shoulder and char-grill over medium heat, basting occasionally with spice mixture (fat may flare, so turn often), until fat is golden-brown and, for mediumrare, a meat thermometer reads 60°C, or a metal skewer inserted for 20 seconds feels hot when touched to your lip, 20-30 mins. Set aside to rest for 15 mins, then slice and serve with cracked freekeh salad, lemon wedges and harissa.