Tabbouleh

This meal was all about the tabbouleh, the lamb and olives were just accompaniments.

I love tabbouleh; cracked wheat, soaked in boiling water, and dressed with good olive oil and lemon juice and then mixed with chopped mint, parsley and coriander and with diced cucumber, tomatoes and spring onions.

It is such a fantastic Summer salad and I can eat it with just some olives and diced feta but tonight I added some slow-roasted boned lamb shoulder, marinated green and black olives, a yoghurt and mint dressing and a garnish of Aleppo pepper flakes and some hot chilli sauce.

We drank a fantastic red wine; a Crozes-Hermitage 2006 from the Cave de Tain, a 100% Syrah wine, with bags of fruit, a good structure with some tannins and a really great partner to roast lamb. This wine is what a lot of Australian Shiraz wines would like to be, but aren’t. This is the real thing.

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