Name: Try Matt Moran’s roast lamb shawarma with carrot salad
Prep time: 15 min
Cook time: 205 min
Total time: 220 min
Yield: 4
Ingredients: 1/2 cup olive oil; 2 tablespoons dukkah; 4 cloves garlic, crushed; 1 tablespoon finely grated lemon zest; 1.6kg butterflied lamb leg; Salt and pepper, to season; 3 cups My Perfect Beef Stock; 1/4 cup pomegranate molasses; 1/4 cup water; 800g baby carrots, trimmed, scrubbed; 2 tablespoons lemon juice; Chargrilled pitta bread, hummus, flat-leaf parsley, mint leaves, to serve

Re-create the flavours of Middle Eastern street food in your kitchen with Matt Moran’s slow-roasted lamb shawarma. His secret? My Perfect Beef Stock which adds a depth of flavour and when paired with a crunchy carrot salad, you’ve got a beautifully balanced dish that the family will want on rotation.

Ingredients

1/2 cup olive oil

2 tablespoons dukkah

4 cloves garlic, crushed

1 tablespoon finely grated lemon zest

1.6kg butterflied lamb leg

Salt and pepper, to season

3 cups My Perfect Beef Stock

1/4 cup pomegranate molasses

1/4 cup water

800g baby carrots, trimmed, scrubbed

2 tablespoons lemon juice

Chargrilled pitta bread, hummus, flat-leaf parsley, mint leaves, to serve

Method

Step 1

Preheat oven to 180°C/160°C fan-forced.

Step 2

Place half of the oil, the dukkah, garlic and lemon zest in a small bowl. Stir to form a paste. Rub all over the lamb. Season generously.

Step 3

Place lamb leg in an oiled flameproof roasting pan over high heat. Cook for 6 minutes on each side, until browned. Add stock to pan and cover tightly with foil. Roast for 3 hours, until meat is tender and falling apart. Remove foil for last 20 minutes of cooking time.

Step 4

Transfer lamb leg to a baking tray, cover loosely with foil. Let stand for 15 minutes. Skim off any fat in the pan juices left in the roasting pan, then add pomegranate molasses and water to the pan. Bring to a simmer on medium-high heat. Cook, stirring, for 10 minutes, until it’s a syrup consistency.

Step 5

Meanwhile, bring a large saucepan of salted water to the boil. Blanch baby carrots for 2 minutes. Place lemon juice and remaining olive oil in a small bowl. Whisk until thick and emulsified. Drain carrots, toss with the lemon dressing. Season to taste.

Step 6

Shred lamb with two forks, discarding fat. Toss through pomegranate sauce.

Step 7

Top lamb and carrot salad with herbs. Serve with pitta bread. Season.

*(Credit: (Photography: Con Poulis, Styling: Michelle Cranston))*

Chef Matt Moran Chef

Matt Moran AM is an Australian chef and restaurateur who has appeared on several TV cooking shows, including MasterChef. With more than 40 years of experience, Matt is known for his successful restaurants, including Aria, Chiswick, Chophouse and Rockley Pub. Matt has become a regular contributor to Better Homes and Gardens magazine, creating recipes that are hearty, filling and full of flavour. When he's not working hard in the kitchen, you can find him tending to his kitchen garden on his family farm in the Central Tablelands.