A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Spiced Lamb with Cracked Wheat and Green Olive Salad



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

To serve:lemon wedges and harissa

Spice mixture

100 gmbutter, melted

1 tbsp eachcumin seeds and coriander seeds, coarsely crushed in a mortar and pestle

½ tspfennel seeds, coarsely crushed in a mortar and pestle

1 tspsweet paprika

3garlic cloves, crushed

Cracked wheat salad

300 gmcracked freekeh

1small white onion, finely chopped

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

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

Juiceof 3 lemons½preserved lemon, flesh and pith discarded, rind rinsed and finely chopped

150 mlextra-virgin olive oil

2½ tbsppomegranate seeds, to serve


1. For spice mixture, combine ingredients in a bowl and set aside

2. For cracked wheat salad, cook freekeh in a large saucepan of boiling water until tender (8-10 minutes), then drain in a fine sieve and spread on a tray to dry (20 minutes). 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.

3. 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 medium-rare, a meat thermometer reads 60C, or a metal skewer inserted for 20 seconds feels hot when touched to your lip (20-30 minutes). Set aside to rest (15 minutes), then slice and serve with cracked freekeh salad, lemon wedges and harissa.

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