Roast Lamb with Pistachio and Green Olive Tabouleh

Serves 6

Dairy Free

Egg Free

45 min preparation time

12 hours cooking time (plus marinating)

Personal Note – This is my go to recipe for a dinner party. Everyone loves a piece of roast meat and doing the preparation in the days leading up makes a stress free time on the day to enjoy the company of guests so you’re not stuck in the kitchen the whole time. I often serve it with duck fat potatoes as well. The first dinner party I cooked this for, people were talking about it for months afterwards, so I knew it had to stay as a regular dish, the flavours are amazing.

Tips – For a gluten free version of this recipe, switch the Burghul for quinoa. If you don’t have time to marinate the meat for 2 days, overnight is fine.

  • 40g cumin seeds
  • 2 whole garlic bulbs
  • 2 tablespoons sumac
  • 3 lemons, zested
  • 2 tablespoons sea salt flakes
  • 2.4kg lamb leg, shank end detached
  • 200g pistachio kernels
  • 100g coarse burghul
  • 1 bunch flat-leaf parsley, coarsely chopped
  • 1/3 cup mint leaves, coarsely chopped
  • 150g Sicilian green olives, pitted, crushed
  • 4 garlic cloves, crushed
  • 1 lemon, finely grated rind and juiced
  • 1 tablespoon olive oil
  1. Dry roast cumin seeds, cool slightly, then coarsely pound in a mortar and pestle and set aside. Pound garlic in a mortar and pestle with a pinch of sea salt until a course paste forms, add cumin seeds, sumac, lemon rind and sea salt flakes and grind until a paste forms.
  2. Score lamb with a sharp knife and rub garlic paste over lamb. Place in an airtight non-reactive container and refrigerate to marinate for 2 days.
  3. Preheat oven to 110 degrees Celsius.
  4. Transfer lamb to a roasting pan and roast, basting occasionally, until the meat falls from the bone and the outside is golden brown and sticky (approximately 12 hours). Remove from oven and keep warm.
  5. For green olive tabouleh, increase oven to 170 degrees Celsius.
  6. Scatter pistachios on an oven tray and roast for 4 to 6 minutes until golden.  Cool, then coarsely crush and set aside in a large bowl. Meanwhile, place burghul in a bowl, cover completely with warm water and stand for 30 to 40 minutes until tender. Drain well, add to pistachios with remaining ingredients, season to taste.
  7. Serve with duck fat potatoes or your favourite sides.
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