Ingredients
For the Greek Lamb:
1.5 kg (3.3 lbs) bone-in lamb shoulder
300ml (10 oz) dry white wine
1/4 cup olive oil
1/2 cup soy sauce
8 cloves garlic, crushed
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried mint
1 tablespoon cumin seeds
2 teaspoons chili flakes
2 tablespoons brown sugar
2 tablespoons rice vinegar

For the Freekeh Salad:
1 cup freekeh, cooked according to package instructions + 1 stock cube in the boiling water
1/2 cup mixed flaked almonds, pepitas (pumpkin seeds), and sunflower seeds, toasted
1/4 red onion, thinly sliced
1 small bulb fennel, thinly sliced
1/2 cup fresh mint leaves, chopped
1/2 cup fresh dill, chopped
1 cup pomegranate seeds (or 1/2 cup chopped dried cranberries as a substitute)
1/3 cup olive oil
1 lemon, juiced
100g Feta or goats cheese, crumbled (for topping)

Instructions
1. Marinate the Lamb: In a bowl, combine the dried mint, oregano, parsley, cumin seeds, chili flakes, olive oil, crushed garlic, soy sauce, brown sugar, and rice vinegar. Mix well to form a flavorful paste.

2. Prepare the Lamb: Using a sharp knife or skewer, pierce the lamb shoulder all over. Season generously with salt and pepper. Spread the prepared marinade evenly over the lamb, ensuring it coats the entire surface. Cover the lamb and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.

3. Preheat the Oven: Preheat your oven to 160°C (320°F).

4. Roast the Lamb: Place the marinated lamb in a Dutch oven with a tight-fitting lid. Pour the white wine into the bottom of the Dutch oven, then add 500ml (2 cups) of water. Cover the pot and roast the lamb for approximately 2.5 hours, basting it with the pan juices every 30 minutes. Make sure the liquid doesn’t completely dry out.

5. Brown the Lamb: After 2.5 hours of roasting, increase the oven temperature to 190°C (375°F). Remove the lid from the Dutch oven and continue roasting for an additional 15-20 minutes, or until the lamb skin is caramelized and golden brown. Baste the lamb occasionally during this time.

6. Prepare the Salad (While Lamb Roasts): Cook the freekeh according to package instructions. In the meantime, toast the mixed seed and nut mix in a dry pan over medium heat until fragrant.

7. Assemble the Salad: In a large bowl, combine the cooked freekeh, toasted seed and nut mix, chopped spring onions, fresh mint, dill, fennel and pomegranate seeds (or dried cranberries). Toss everything together to combine.

8. Make the Dressing: In a separate bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.

9. Serve: Dress the freekeh salad with the prepared lemon vinaigrette and toss to coat. To serve, place the shredded lamb on a platter, top with crumbled feta cheese, and serve alongside the refreshing freekeh salad.

Tips:

• Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

• For a more complete meal, use the leftover roasting juices to cook orzo pasta. Add about 1 cup of risoni to the pan juices and simmer for 20-25 minutes, or until the orzo is cooked through and absorbs the flavorful juices.

• You can adjust the amount of chili flakes depending on your desired level of spiciness.