Australian Lamb with Bulgur-Couscous-Wild Rice Salad

Adapted by
November 2014
Yield: 6 to 8 servings


Australian Lamb Shoulder
1 cup olive oil
6 cloves garlic, thinly sliced
¼ cup coarsely chopped thyme leaves
¼ cup lemon zest
3 tablespoons dry oregano
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 teaspoons red pepper flakes
2 bay leaves
One 8-pound Australian lamb shoulder, bone removed
1 cup chicken stock
6 tablespoons red wine vinegar
Bulgur-Couscous-Wild Rice Salad
½ cup lemon juice
½ cup olive oil
1 tablespoon honey
½ teaspoon kosher salt, plus additional as needed
1 cup couscous, cooked and held warm
1 cup bulgur wheat, cooked and held warm
1 cup wild rice, cooked and held warm
2 tablespoons lemon zest
2 tablespoons orange zest
1 tablespoon finely chopped dill
1 tablespoon finely chopped Italian parsley


Australian Lamb Shoulder

In a mixing bowl, combine oil, garlic, thyme, zest, oregano, salt, pepper, red pepper flakes, and bay leaves. Coat lamb in mixture and marinade at room temperature for 2 hours. Heat oven to 325°F. Place lamb in a large roasting pan, add stock and vinegar, and cover securely with foil. Bring to a simmer, transfer to oven, and braise 2 hours. After 1 hour, begin basting occasionally. After 2 hours, remove foil, increase heat to 425°F, and cook 10 minutes, until lamb is crispy on top. Rest lamb 35 minutes. Pull meat into large pieces, discarding any sinew or large pieces of fat. Keep warm.

Bulgur-Couscous-Wild Rice Salad

In a mixing bowl, whisk together lemon juice, oil, honey, and salt. In a separate bowl, combine couscous, bulgur, and rice and fold in remaining zests and herbs. Toss with half the lemon dressing. Season with salt. Keep covered at room temperature.

To Assemble and Serve

Place Bulgur-Couscous-Wild Rice Salad on a large serving tray. Top with lamb. Drizzle with remaining lemon dressing and serve family style.