Name: Sweet and sour lamb with burghul salad
Cook time: 330 min
Total time: 330 min
Yield: 4
Ingredients: 2 teaspoon each finely chopped fresh thyme, coriander and rosemary; 4 clove garlic; 1 teaspoon sea salt flakes; 1/2 teaspoon black peppercorns; 2 tablespoon light olive oil; 1.4 kilogram boned lamb shoulder; 1/2 cup (125ml) chicken stock; 1/2 cup (125ml) cider vinegar; 1 teaspoon dijon mustard; 2 tablespoon roasted slivered almonds; Burghul salad; 1 tablespoon light olive oil; 2 green onions, chopped finely; 1 cup (160g) burgul; 1 1/2 cup (375ml) chicken stock; 1/4 cup each finely chopped fresh mint, flat-leaf parsley, basil and oregano; 1 tablespoon finely chopped preserved lemon rind; 4 dried apricots (35g), chopped finely; 4 fresh dates (80g), seeded, chopped finely; 1 tablespoon toasted sesame seeds; 2 tablespoon roasted slivered almonds; 1/4 cup (60ml) lemon-infused olive oil

Ingredients

2 teaspoon each finely chopped fresh thyme, coriander and rosemary

4 clove garlic

1 teaspoon sea salt flakes

1/2 teaspoon black peppercorns

2 tablespoon light olive oil

1.4 kilogram boned lamb shoulder

1/2 cup (125ml) chicken stock

1/2 cup (125ml) cider vinegar

1 teaspoon dijon mustard

2 tablespoon roasted slivered almonds

Burghul salad

1 tablespoon light olive oil

2 green onions, chopped finely

1 cup (160g) burgul

1 1/2 cup (375ml) chicken stock

1/4 cup each finely chopped fresh mint, flat-leaf parsley, basil and oregano

1 tablespoon finely chopped preserved lemon rind

4 dried apricots (35g), chopped finely

4 fresh dates (80g), seeded, chopped finely

1 tablespoon toasted sesame seeds

2 tablespoon roasted slivered almonds

1/4 cup (60ml) lemon-infused olive oil

Method

1.Preheat oven to 125°C/250°F.

2.Blend or process herbs, garlic, salt, pepper and oil until combined.

3.Rub herb mixture all over lamb; place lamb in 2-litre (8-cup) flameproof dish. Bring stock, vinegar and mustard to the boil in small saucepan; pour mixture around lamb, cover. Cook, in oven, 4 hours.

4.Uncover lamb; cook, in oven, 1 hour.

5.Meanwhile, make burghul salad. Heat oil in medium saucepan; cook onion, stirring, until soft, stir in burghul. Add stock; bring to the boil, season. Cover; cook, over low heat, about 10 minutes or until liquid is absorbed. Transfer to medium bowl; fluff with fork, cool. Stir in remaining ingredients; season to taste.

6.Serve lamb and pan juices with burghul salad; sprinkle with nuts.

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