Turmeric-roasted lamb shoulder and carrots with all the fixings from Dining In: Highly Cookable Recipes (page 235) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Another salsa verde; Preserved lemon labne; Butter-tossed radishes with fresh za‘atar; Sour cream flatbread; Grilled squid with spicy, garlicky white beans and vinegared tomatoes; Refrigerator pickles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • mzgourmand on January 11, 2019

    Incredibly fragrant, flavorful marinade paste - highly recommend! A couple of suggestions - do not do as I did and cut away the fat from the boneless/should leg of lamb - it needs the fat to keep it succulent. My instant thermometer was off so I overcooked it, but I also think the issue was removing too much of the fat which would have served to sef-baste the meat as it roasted. Carrots roasted with the lamb were delicious. The suggested salsa verde and preserved lemon labne were also fantastic - would definitely make this again and it is "company worthy" to riff off of Seinfeld.

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