Ingredients

Serves 10

Lamb
1 leg of lamb – bones in and cut in two halves
1 bottom of lamb forequarter (ribs)
2 heads of garlic – smash in a motor and pestle with a pinch of salt until it forms a paste
3 tbsp cumin seeds roast and crushed
3 lemons zested
2 tbsp sea salt flakes


Tabouleh
1 bunch of flat leaf parsley coarsely chopped
¼ bunch of mint leaves coarsely chopped
100g soaked course burghul
200g roasted and crushed pistachios
150g crushed and pitted green olives
4 cloves of garlic smashed in a motor and pestle
1 lemon, zest and juice
Olive oil to moisten
Sea salt and cracked white pepper to season

Method

Lamb
Mix all the flavouring agents in a motor and pestle until a paste has formed.
Score the lamb with a sharp knife and heavily rub the mixture over the lamb.
Place in an air tight container and marinate for 2 to three days, refrigerated.
Place on a suitable baking tray and place in a 110°C oven for 12 hours or until golden brown and sticky.
When possible, baste with the cooking juices.


Tabouleh
Place all ingredients in a bowl and season to taste.