Matt Moran's family lamb recipe is the best-selling dish at his renowned restaurant, Chiswick.


  • 1 lamb shoulder on the bone (about 1.3kg), trimmed

  • brine, to cover

  • 2 cloves garlic, smashed

  • 1 sprig rosemary

  • 2 litres chicken stock

  • Hummus

  • 150g tinned chickpeas, rinsed

  • 25ml olive oil

  • 1 Tbs tahini

  • 1 clove confit garlic

  • juice of 1.2 lemon

  • 1 tsp ground cumin

  • salt and pepper

  • Mint salsa

  • 1 clove garlic, roughly chopped

  • 1/4 bunch flat-leaf parsley, leaves picked

  • 1 bunch mint, leaves picked

  • 200ml grapeseed oil

  • 1 1/2 Tbs chardonnay vinegar

  • salt and pepper

  • Tomato salad

  • 1/2 red onion, thinly sliced

  • pickling liquid, to cover

  • 80g tinned chickpeas, rinsed

  • 1 punnet (250g) cherry tomatoes, halved

  • small handful mixed herbs, such as basil, coriander, mint and flat leaf parsley

  • 1 Tbs classic dressing


  • 1.

    Place the lamb in a container, pour over enough brine to cover, then cover with plastic film and place in the fridge for 3 hours. Remove the lamb and pat dry with paper towel.

  • 2.

    Preheat the over to 110 degrees Celsius. Place the lamb in a casserole dish with the garlic, rosemary and chicken stock. Cover and roast for 3 1/2 hours or until the meat is falling off the bone.

  • 3.

    To make the hummus, place all the ingredients in a food processor and process until smooth. If it's too thick, add 2 1/2 tablespoons water, a little at a time, until it is the consistency of a puree. Season with salt and pepper, to taste. Transfer to a serving dish. Wash and dry the food processor.

  • 4.

    To make the mint salsa, place the garlic, parsley, mint and grapeseed oil in the food processor and process until smooth. Transfer to a mixing bowl, stir in the vinegar and season with salt and pepper to taste.

  • 5.

    To make the tomato salad, place the onion in a heatproof bowl and pour over enough hot pickling liquid to cover. Cover the bowl with plastic film and set aside until the onion and liquid have cooled. Drain the onion and place in a mixing bowl with chickpeas, tomato and herbs. Lightly dress the salad with the classic dressing. 

  • 6.

    Serve the lamb with hummus, tomato salad and mint salsa alongside.


Matt Moran is an ambassador for OzHarvest and made this recipe at their 2015 CEO CookOff. For more information about Matt's efforts to reduce food waste, read this article.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings