slow-roasted sumac lamb salad
with rice, broad beans and burnt onion
- ½ cup (125ml) sherry vinegar
- ¼ cup (45g) brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon sumac
- 4 cloves garlic, crushed
- sea salt and cracked black pepper
- 1.5kg lamb shoulder
- ⅓ cup (80ml) extra virgin olive oil
- 1 cup (200g) basmati rice
- 1⅓ cups (330ml) water
- 1 onion, thinly sliced into rounds
- 1 tablespoon plain (all-purpose) flour
- 1 x 400g can chickpeas (garbanzos), rinsed and drained
- 2 cups (300g) frozen broad beans, blanched and peeled
- ¼ cup (40g) currants
- 1 cup dill, finely chopped
- micro (baby) mint leaves, to serve
- Preheat oven to 200°C (400°F). Place the vinegar, sugar, cumin, coriander, sumac, garlic, salt and pepper in a medium bowl and mix to combine. Place the lamb in a large, deep-sided baking tray and pour over the marinade. Cover with aluminium foil and cook for 1 hour 30 minutes. Remove the foil and cook for a further 40 minutes or until the lamb is golden, very tender and falling off the bone.
- While the lamb is cooking, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the rice and cook, stirring, for 1 minute. Add the water, bring to the boil and cover with a lid. Reduce heat to low and cook for 15 minutes. Remove from the heat and set aside, covered, for 5 minutes.
- Place the onion, flour and salt in a small bowl and toss to combine. Heat the remaining oil in a medium non-stick frying pan over high heat and cook half of the onion, turning occasionally, for 5 minutes or until dark golden and crisp. Set aside and repeat with the remaining onion.
- Place the rice, chickpeas, broad beans, currants, dill and mint in a large bowl and toss to combine. Shred the lamb and add to the salad. Remove any excess fat from the pan juices and pour the juices over the salad. Serve with the crispy onions. Serves 6
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