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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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