12 hour roast lamb with pistachio and green olive tabbouleh

Ingredients

30 gm (¼ cup) cumin seeds

2 garlic heads

2 tbsp sumac

Zested rind of 3 lemons

2 tbsp sea salt flakes

1 lamb leg (2.4kg), shank end detached

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GREEN OLIVE TOBBOULEH

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200 gm pistachio kernels

100 gm coarse burghul

1 cup (loosely packed) flat-leaf parsley, coarsely chopped

1/3 cup (loosely packed) mint leaves, coarsely chopped

150 gm Sicilian green olives, pitted, crushed

4 garlic cloves, crushed

Finely grated rind and juice of 1 lemon

2 tbsp olive oil

Directions

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 coarse paste forms, add cumin seeds, sumac, lemon rind and sea salt flakes and grind until a paste forms.
Score lamb with a sharp knife and rub garlic paste over lamb. Place in an airtight non-reactive container and refrigerate to marinate (2 days).
Preheat oven to 110C. 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 (12 hours). Remove from oven and keep warm.
For green-olive tabbouleh, increase oven to 170C. Scatter pistachios on an oven tray and roast until golden (4-6 minutes). Cool, then coarsely crush and set aside in a large bowl. Meanwhile, place burghul in a bowl, cover completely with warm water and stand until tender (30-40 minutes). Drain well, then add to pistachios with remaining ingredients, season to taste and serve with warm lamb.

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