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Yotam Ottolenghi’s Slow-cooked Lamb Shoulder with mint and cumin

This recipe is taken from theguardian.com‘s food pages. And it is absolutely delicious.

Marinate the lamb overnight if you can, so the flavours really seep into the meat, and give it four hours at the very least. If you’re planning to eat this on the day of cooking, you’ll have to get going first thing, because it needs six and a half hours in the oven, but it’s fine to be cooked a day ahead, then kept in the fridge, ready to be shredded and warmed up in its own juices.

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5 from 1 vote

Yotam Ottolenghi’s slow-cooked lamb shoulder with mint and cumin

Deliciously spiced roast lamb shoulder
Prep Time20 mins
Cook Time6 hrs 30 mins
Marinate12 hrs
Servings: 6 People

Equipment

  • Oven
  • Deep Baking Tray
  • Food Processor

Ingredients

  • 2 Lemons Zest finely grated to get 1 tbsp, then juiced to get 4 tbsp
  • 6 Garlic cloves Peeled and crushed
  • 1 tbsp Paprika
  • 1/2 tsp Fenugreek seeds
  • 2 tsp Ground cumin
  • 25 g Mint leaves
  • 15 g Corriander
  • 3 tbsp Olive oil
  • Salt & black pepper
  • 1 Large lamb shoulder About 2 kg
  • 1 Celeriac Peeled and cut in 3cm-wide wedges
  • 5 Large carrots Peeled and cut in half, widthways (600g net weight)
  • 2 Whole heads of garlic Cut in half widthways

Instructions

  • Put the lemon zest, lemon juice, crushed garlic, spices, herbs and oil in the small bowl of a food processor with a teaspoon and a half of salt and plenty of pepper. Blitz to a rough paste and set aside.
  • Put the lamb in a large bowl and stab the meat all over about 30 times with a small, sharp knife. Rub the spice paste all over the meat, massaging it into the incisions, then cover with clingfilm and refrigerate for at least four hours (and ideally overnight).
  • Heat the oven to 170C/335F/gas 3. Transfer the lamb and all its marinade into a large, high-sided baking dish about 30cm x 40cm. Cover the tray tightly with tin foil and roast for an hour, then turn down the heat to 160C/320F/gas 2½, add the celeriac, carrots and half garlic heads (put these in cut side up) to the tray, and cover again with the same foil. Roast for another four hours, basting three or four times during the cooking time (and resealing the tray with foil each time).
  • Remove the foil and roast for another hour and a half, until the lamb is browned all over, the meat is falling apart and the vegetables are caramelised.

One thought on “Yotam Ottolenghi’s Slow-cooked Lamb Shoulder with mint and cumin

  1. Mary-Ann Cullinan says:

    5 stars
    Please keep the recipes coming! Haven’t cooked meat for five years (and never cooked much meat before this) and now that we’re getting Fair Game meat, it’s great to have the recipes alongside.

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