Middle Eastern Lamb Shoulder With Moghrabieh Salad
A beautiful rich slow cooked shoulder of lamb served on a salad of moghrabieh. You can buy these hand-rolled balls of semolina at Tonna’s in Daylesford. They are used in Middle Eastern cooking and soak up the flavours of everything they are cooked with. You can use them in a stew or cook them gently, so they soak up all the cooking liquid. Make sure you try the moghrabieh to make sure they are done before you turn off the stove. Some brands take longer to cook than others. Add some more liquid and cook longer if not done. You can substitute pearl cous cous but you may need less stock – check the instructions on the pack.
Serves 6-8
1.2kg boned lamb shoulder
2 tablespoons zaatar or Middle East spice mix
300g cherry tomatoes
2 tablespoons butter
1 onion, finely diced
2 clove garlic, finely chopped
1 cup moghrabieh
4 cups chicken stock, hot
1 tin chickpeas, drained
3 bunches asparagus, lightly steamed
2 cups frozen peas, boiled
1 cup parsley leaves, picked
½ cup mint leaves, picked
Juice of one lemon
2 tablespoons chopped preserved lemon
1 tablespoon lemon thyme leaves
Extra virgin olive oil
Salt and pepper
Preheat the oven to 220ºC. Rub the lamb with extra virgin olive oil and rub in the zaatar or spice mix. Place on a roasting tray and cook for 25 minutes or until a crust forms, then reduce the heat to 120ºC, cover with foil, and cook for a further 3 hours until done. Set aside to cool enough to handle.
Meanwhile cook the moghrabieh by heating the butter with a tablespoon of extra virgin olive oil in a large heavy based pot over a medium heat. Add the onion and cook for 5 minutes stirring regularly. Add the garlic, stir for a minute then add the moghrabieh and stir for a few minutes. Add the hot chicken stock and bring to the boil, reduce heat and simmer for 15 minutes lid on. Remove lid, add the drained chickpeas, and cook for a further 15 minutes, stirring regularly, until the moghrabieh is soft and the liquid absorbed. Allow to cool until warm.
While the lamb is cooking, place the cherry tomatoes on a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with salt. Place in the oven with the lamb when it is cooking at 120ºC and cook for 25 minutes or until the tomatoes begin to soften. Remove and set aside.
Cut the cooked asparagus into 2cm pieces. Add to the moghrabieh with the peas and herbs. Fold through gently with lemon juice, 4 tablespoons extra virgin olive oil, preserved lemon, thyme and season with salt and pepper. Place on a large serving platter. Carve the lamb or break into pieces. Place on the moghrabieh, season with a little salt and drizzle with a little more extra virgin olive oil.
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Middle Eastern Lamb Shoulder With Moghrabieh Salad
Ingredients
- 1.2kg boned lamb shoulder
- 2 tablespoons zaatar or Middle East spice mix
- 300g cherry tomatoes
- 2 tablespoons butter
- 1 onion, finely diced
- 2 clove garlic, finely chopped
- 1 cup moghrabieh
- 4 cups chicken stock, hot
- 1 tin chickpeas, drained
- 3 bunches asparagus, lightly steamed
- 2 cups frozen peas, boiled
- 1 cup parsley leaves, picked
- ½ cup mint leaves, picked
- Juice of one lemon
- 2 tablespoons chopped preserved lemon
- 1 tablespoon lemon thyme leaves
- Extra virgin olive oil
- Salt and pepper
Method
- Preheat the oven to 220ºC. Rub the lamb with extra virgin olive oil and rub in the zaatar or spice mix. Place on a roasting tray and cook for 25 minutes or until a crust forms, then reduce the heat to 120ºC, cover with foil, and cook for a further 3 hours until done. Set aside to cool enough to handle.
- Meanwhile, cook the moghrabieh by heating the butter with a tablespoon of extra virgin olive oil in a large heavy-based pot over medium heat. Add the onion and cook for 5 minutes, stirring regularly. Add the garlic, stir for a minute, then add the moghrabieh and stir for a few minutes. Add the hot chicken stock and bring to a boil; reduce heat and simmer for 15 minutes, lid on. Remove the lid, add the drained chickpeas, and cook for a further 15 minutes, stirring regularly, until the moghrabieh is soft and the liquid absorbed. Allow to cool until warm.
- While the lamb is cooking, place the cherry tomatoes on a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with salt. Place in the oven with the lamb at 120ºC and cook for 25 minutes or until the tomatoes begin to soften. Remove and set aside.
- Cut the cooked asparagus into 2cm pieces. Add asparagus to the moghrabieh, along with the peas and herbs. Fold through gently with lemon juice, 4 tablespoons extra virgin olive oil, preserved lemon, thyme and season with salt and pepper. Place on a large serving platter. Carve the lamb or break it into pieces. Place on the moghrabieh, season with a little salt and drizzle with a little more extra virgin olive oil.
