AT A GLANCE
This is a variation on the classic Aussie Sunday roast - with a distinct Middle Eastern flavour.
|01||Preheat oven to 180C. Scatter almonds on an oven tray and roast, stirring occasionally, until golden (5-7 minutes). Cool, coarsely chop and transfer to a bowl.|
|02||Dry-roast whole spices until fragrant (20-30 seconds). Cool slightly, finely grind in a mortar and pestle, then combine with almonds, dates, preserved lemon rind, mint, parsley, garlic, paprika and cinnamon, season to taste and set aside.|
|03||Open lamb shoulder out, press herb mixture over one half, fold other half over, tie with kitchen string and set aside.|
|04||Place carrots in the base of a roasting pan, place lamb on top, drizzle with oil, season to taste and roast, basting occasionally, until just cooked through (1½-1¾ hours). Cover with foil and set aside to rest (10 minutes).|
|05||For mint yoghurt sauce, combine yoghurt, mint and lemon juice in a bowl, season to taste, stir to combine, refrigerate until chilled.|
|06||Meanwhile, for mint burghul, cook burghul in a saucepan of boiling water over high heat until tender (5-10 minutes), drain and scatter over a tray to cool and dry. Transfer to a bowl, add remaining ingredients and season to taste. Serve with lamb, roast carrots and mint sauce.|