Spiced lamb with cracked wheat and green olive salad

Prep 0 h : 30 m
Cook 0 h : 40 m


  • 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

    1/2 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 (1-1/2 cups) pitted green olives, coarsely crushed

    Juice of 3 lemons

    1/2 preserved lemon, flesh and pith discarded, rind rinsed and finely chopped

    150ml extra-virgin olive oil

    2-1/2 tbsp pomegranate seeds, to serve


  • 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.