Lamb Shoulder with Grapes and Roasted Green Wheat (Freekeh)

Ingredients

• 3 onions
• 500 g blue seedless grapes
• 1 tsp plant oil
• 1 kg lamb leg (prepped, boneless)
• 0.25 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp chili powder
• Salt
• Pepper
• 150 ml verjus
• 250 ml lamb stock
• 500 ml vegetable broth
• 250 g green wheat kernels (freekeh, or alternative grünkern)
• 2 tbsp lemon juice
• 80 ml olive oil
• 50 g whole almonds
• 0.5 salt lemon
• 10 g parsley (0.5 bunch)
• 10 g Mint (0.5 bunch)

Instructions

1. 1.

   Peel onions and cut into thin slivers. Wash half the grapes, halve them, and place with the onions in a greased oven-safe dish.

2. 2.

   Wash lamb, pat dry, mix spices together and rub all over the meat. Place on top of onion-grape mixture, combine verjus with stock, drizzle over the meat, cover dish with foil, and bake for about 4 hours at 160 °C (convection 140 °C; gas: level 1–2).

3. 3.

   Meanwhile bring broth to a boil in a pot, stir in freekeh, and simmer for 10–15 minutes over medium heat.

4. 4.

   Then stir in lemon juice and half of the olive oil.

5. 5.

   Toast almonds in a hot pan without fat, remove, let cool, and roughly chop.

6. 6.

   Slice salt lemon into thin strips. Wash parsley and mint, shake dry, and finely chop as desired.

7. 7.

   Remove meat from oven, set aside onion mixture, and shred the lamb.

8. 8.

   Wash remaining grapes, halve them, mix with onions, grapes, shredded lamb, freekeh, lemon zest, almonds, parsley, and mint; season to taste, plate, and drizzle with remaining oil before serving.