Lamb shoulder with grapes, freekah and parsley

AT A GLANCE

  • Serves 4 people

  • 3 Spanish onions, cut into wedges
  • 600 gm seedless red grapes
  • 40 ml olive oil
  • 2 garlic cloves, finely chopped
  • 2 tsp each ground cumin and ground coriander
  • ¼ tsp ground cinnamon
  • 1 boneless lamb shoulder (about 1.4kg)
  • 150 ml verjuice
  • 260 gm (1½ cups) cracked freekeh
  • 200 ml chicken stock
  • Juice of 1 lemon
  • 100 ml extra-virgin olive oil
  • 50 gm natural almonds
  • 1 cup (loosely packed) each flat-leaf parsley and mint, coarsely torn
  • ½ preserved lemon, flesh removed and discarded, rind thinly sliced
01   Preheat oven to 150C. Scatter onion and half the grapes in the base of a roasting pan and set aside. Combine olive oil, garlic and spices in a small bowl, season to taste and rub over lamb. Place lamb on top of grapes and onions, then add verjuice and 250ml water. Cover tightly with aluminium foil, roast until lamb is very tender (4½-5 hours), then coarsely shred lamb and set aside (reserve onion and grapes).
02   Meanwhile, combine freekah, stock and 300ml water in a saucepan, bring to the boil over medium-high heat, reduce heat to low, cover and cook until just tender (10-15 minutes). Stir through juice and half the extra-virgin olive oil, season to taste and cool to room temperature.
03   Meanwhile, dry-roast almonds until golden (1-2 minutes), cool and coarsely chop. Just before serving, coarsely crush remaining grapes and combine with freekah, herbs, preserved lemon, roast almonds, remaining extra-virgin olive oil, onion and roast grapes. Season to taste.
04   Scatter lamb over a serving platter and serve hot with freekah mixture.

Topics:

FREEKEH, MAIN, GRAPES, ONIONS, PARSLEY, AUTUMN, DRINK SUGGESTION, LAMB, LEMONS, ALMONDS, VERJUICE, MINT, MODERN AUSTRALIAN

Recipe:

EMMA KNOWLES AND ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES AND ALICE STOREY

Drinking Suggestion:

TOP-QUALITY SANGIOVESE. , suggested by MAX ALLEN

FEATURED IN

Mar 2011

Mar 2011

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