Ingredients
- 1 lamb shoulder, approx. 1.6kg
- 1 tsp celery seeds
- 1 tsp cumin seeds, cracked
- 1 tsp fennel seeds, cracked
- sea salt flakes and freshly-ground black pepper
- 2 Tbsp mustard seed oil
- 8 sticks celery
- 2 leeks, finely diced
- ½ head fennel finely diced
- 8 cloves garlic, minced
- 1 tsp capers, chopped
- 2 sprigs rosemary, chopped
- 75g ghee
- 1 cup pearl barley
- 3 cups chicken stock
- 1 Tbsp seeded mustard
- 1 cup mixed olives, diced
- 4 cups baby spinach leaves
- 1 bunch parsley leaves
Instructions
1 Preheat oven to 200°C. Rub the shoulder with spices and season generously with salt and pepper. Rub with mustard seed oil. Arrange the celery sticks in the bottom of a roasting pan, place the lamb on top, then bake for 20 minutes. Add 2 cups water, cover with foil, reduce heat to 150°C, then cook for a further 3 hours, until tender.
2 Sauté the leeks, fennel, garlic, capers and rosemary in ghee in a medium saucepan over a moderate heat for 5 minutes, then add the barley, stock, mustard and olives and simmer fro 30 minutes, until the barley is tender. Fold in the spinach and parsley, then serve with the lamb.