Marinade for 1 bone in Arkady lamb leg
1 heaped tablespoon baharat
2 cloves garlic (crushed)
2 tablespoons chopped flat leaf parsley
finely grated zest of 2 lemons
60ml extra virgin olive oil
1 heaped tablespoon sea salt
Marinate the lamb the day before. Mix the marinade ingredients together in a large bowl. Place lamb leg in bowl and rub with marinade. Cover and refrigerate overnight. Heat oven to 200 degrees. Place lamb leg on rack above deep oven tray. Pour enough water into tray to cover the base. Cover lamb leg with foil and seal around the edges of the tray. Bake for 1 and 1/2 hours, and then reduce the oven temperature down to 110 degrees for another 4 hours. Check that the water has not boiled dry in the tray. Replenish it as necessary, keeping the foil tightly sealed. Check the lamb is tender. It should be falling off the bone. Increase oven temperature to 180 degrees and remove foil so that lamb browns and crisps for 20 minutes.
Serve with fresh bread and giant tabouli salad.
Ingredients for giant tabouli
1 cup pearl couscous
1 cup flat leaf parsley leaves
½ cup mint leaves
2 spring onions (sliced finely)
6-8 truss cherry tomatoes cut in half
¼ Lebanese cucumber (diced)
1 teaspoon preserved lemon flesh (diced finely)
juice of ½ lemon
4 tablespoons extra virgin olive oil
1 teaspoon sea salt and a few twists freshly ground black pepper
Bring a large pot of salted water to the boil. Add couscous and cook for 10 minutes. Remove, cool and drain into colander under running water for 1 minute. Drain completely and place in a bowl. Mix together dressing ingredients and pour over the couscous. Allow to cool to room temperature. Add the rest of the salad ingredients and toss lightly.
Serve with Greek yoghurt or tzatziki and Turkish red pepper flakes (pul biber).
Recipe courtesy of Chef/Owner of Must Winebar, Russell Blaikie
Produce supplied by Matt Gilray, The Farm House in Margaret River & Witchcliffe organic pig and sheep farmer, David Hohen