Slow-Roasted Spiced Lamb Recipe by Jonathan Barthelmess

Ingredients

• 20 gm each fennel seeds and cumin seeds
• 10 gm coriander seeds
• 10 gm black cardamom
• 35 gm fine sea salt
• 70 ml extra-virgin olive oil
• 4 garlic cloves, finely chopped
• 2 lamb loin racks, at room temperature
• 50 ml lemon juice
• Tzatziki
• 2 Lebanese cucumbers, coarsely grated
• 1 kg Greek-style yoghurt
• Juice of 2 lemons, plus extra cut into wedges, to serve
• 60 ml (¼ cup) extra-virgin olive oil
• ½ cup (loosely packed) mint
• Lemon potatoes
• 50 ml olive oil
• 2 kg Desiree potatoes, cut into 3cm chunks
• 1 head of garlic, cloves separated, unpeeled
• 250 ml (1 cup) chicken stock
• 100 ml extra-virgin olive oil
• 2 tsp dried Greek oregano (see note)
• Wild weeds
• 100 ml olive oil
• 2 garlic cloves, very thinly sliced
• 1 long red chilli, thinly sliced
• 200 gm wild weeds, such as chicory and dandelion
• 200 ml chicken stock