“Slow-Cooked Lamb Shoulder with Mint and Cumin” from “Ottolenghi Simple”

The important thing to bear in mind if you want to make this recipe is the word SLOW in the title. The lamb shoulder needs to sit in the marinade overnight and then roast in the oven for 6 1/2 hours before it’s ready to eat. So you need to be very much on top of things to make this, and plan ahead. For that reason, it’s perfect for a Sunday lunch.

I know the picture above doesn’t look that appetizing. I suspect that Ottolenghi had the same problem since there’s no picture of this dish in the cookbook either. But what it lacks in looks, it makes up for in taste. It also made the whole house smell amazing, which made us all hungry.

If you do decide to make this, though, my top tip is to fill the roasting tin with carrots and other vegetables. I filled mine up with the required amount– though I didn’t add celeriac because I forgot to get it– and they ended up completely “carmelised” (Read: Burned) and inedible. So the next time I make it, I’ll add more vegetables and also be more assiduous in basting both the veg and the lamb while it roasts.

Was it easy? It was, actually. The only slight problem I came across is that I didn’t have fenugreek seeds in my spice cabinet, and when I went to source them in the usual spots the only fenugreek I could find was ground. So I subbed that in, but I don’t know if that made a difference. It still was quite delicious.

The cookbook includes a shorthand guide for all the recipes: S for “Short on Time”, I for “10 Ingredients or Less”, M for “Make Ahead”, P for “Pantry” and L for “Lazy” and E for “Easier than you Think.” This one was labelled I-M-L-E, and I would definitely agree with all of those, especially, “Easier than you Think.”

If you’d like to make this yourself, Ottolenghi included the recipe in his 2018 Easter recipe roundup for the Guardian. Click through here to see it.

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“Slow-Cooked Lamb Shoulder with Mint and Cumin” from “Ottolenghi Simple”

“Roast tomatoes and mozzarella”, Slow roast lamb shoulder with garlic, vermouth and rosemary”, “Roast potatoes”, “Courgette and pine nut salad” and “Little chocolate pots with cardamom” from “”Good Things to Eat”.

Katherine:So how do you pick the recipe you are going to try?

Kirstin: There are only a few dinner menu recipes. It wasn’t hard.

Katherine: My problem is I’d want to do too many different things that don’t go together. Mussels with leeks, why didn’t you choose that?

Kirstin: I just chose things that go together. I don’t cook mussels. But you know, I should. I should definitely try and cook mussels sometime.

Tom: So what did we think?

Katherine: The tomatoes were the perfect temperature.

Kirstin: I was supposed to use a big piece of mozzarella and break it up, but I used small ones. And I forgot the lemon juice. They looked good, though.

Continue reading ““Roast tomatoes and mozzarella”, Slow roast lamb shoulder with garlic, vermouth and rosemary”, “Roast potatoes”, “Courgette and pine nut salad” and “Little chocolate pots with cardamom” from “”Good Things to Eat”.”

“Roast tomatoes and mozzarella”, Slow roast lamb shoulder with garlic, vermouth and rosemary”, “Roast potatoes”, “Courgette and pine nut salad” and “Little chocolate pots with cardamom” from “”Good Things to Eat”.