Serves 6 Prep 15mins (+15mins resting time) Cooking 4½ hours
2 tsp ground paprika
2 tsp ground cumin
1 tsp ground turmeric
2 brown onions, cut into wedges
1.8kg lamb shoulder bone in
1 cup (250ml) chicken stock
400g can lentils, rinsed & drained
2 oranges, peeled, segmented
1 red onion, thinly slice
200g marinated fetta, drained & crumbled
60g pkt baby rocket
½ cup flat-leaf parsley leaves
½ cup mint leaves
½ cup coriander leaves
1 tbs honey
1 tbs olive oil
Pistachio & orange dukkah
2 tsp cumin seeds
2 tsp coriander seeds
2 tbs pistachios, toasted & chopped
1 tbs silvered almonds, toasted & chopped
2 tsp toasted sesame seeds
½ tsp ground paprika
2 tbs orange zest
Preheat oven to 150°C. Combine the paprika, cumin & turmeric in a bowl. Season. Arrange brown onion in base of a roasting pan. Top with lamb and sprinkle with cumin mixture. Pour stock around lamb. Cover pan tightly with foil. Roast for 4 hours. Uncover and roast for a further 30mins or until lamb is browned. Set aside for 15 minutes to rest.
Meanwhile, to make the pistachio & orange dukkah, cook the cumin and coriander in a frying pan over medium heat, shaking the pan, for 1 minute. Place in a bowl. Use the end of a rolling pin to crush. Add pistachio, almond, sesame seeds, paprika & orange zest. Season.
Combine lentils, orange segments, red onion, fetta, rocket, parsley, mint and coriander in a bowl. Drizzle with honey and oil. Gently toss to combine. Place on a serving plate. Top with the lamb and drizzle with pan juices. Sprinkle with dukkah to serve.
