Spiced lamb with cracked wheat and green olive salad
1 boned lamb shoulder (about 1.5kg), at room temperature
Lemon wedges and harissa, to serve
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.