Slow-cooked lamb shoulder with mint and cumin from Essential Ottolenghi: A Collection (page 215) by Yotam Ottolenghi

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

Accompaniments: Tomato and cucumber raita; Courgette, thyme and walnut salad; Tomatoes with sumac onions and pine nuts; Cucumber and lamb's lettuce salad; Spring onion and herb salad; Roasted asparagus with almonds, capers and dill; Avocado and broad bean mash; Carrot salad with yoghurt and cinnamon; New potatoes with peas and coriander; Baked mint rice with pomegranate and olive salsa

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

    Requires marinating for at least 4 hours or ideally overnight and cooking for 6.5 hours.

  • Ro_ on January 12, 2020

    Oh, this was so disappointing! I made the marinade and thought it seemed delicious, I love the idea of loads of mint, lemon and cumin/coriander with lamb. I nurtured it through the first few hours of cooking, basting etc and everything looked fine. But I took my eye off the ball towards the end, and didn't check on it because I was doing other stuff - it ended up completley dried out, the outside and the veg totally burnt with no juices left in the pan. I used a 1.4kg lamb shoulder and had reduced the cooking times accordingly, but even so it wasn't enough to save it. What a shame, I do partly blame myself for not checking and removing it from the oven earlier, but I do think the recipe should have pointed out that during the last 1.5 hours of cooking time without the foil, a close eye needs to be kept on it.

  • knittingfrog on September 21, 2019

    Made the recipe with no change. Thoroughly disappointed. I was expecting aromatic flavours but what I got was... Reminiscent of grass clippings with nowhere near enough salt. And no juice despite an excellent seal (I scalded my hand with the steam when I opened it up). Oh Yotam how could you do this to me?

  • Nossovitzky on May 19, 2019

    This is definitely a recipe to read first - overnight marination and then 6.5 hours cooking. The celeriac in the dish is great and I think adds a lot of flavour, but I didn't love the marinade paste.

  • etcjm on April 11, 2019

    I used the marinade as well with a leg of lamb cooked for 2 hours. It was good. Not sure it's what I'd go to next time but it might be different with the shoulder. The leftovers had the flavour of mint, but surprisingly the small amount of fenugreek came through which I didn't particularly like.

  • JennyHay on December 26, 2018

    I used the marinade paste only, and didn't include the vegetables. Flavours were superb. This is now my new go to marinade for slow roasted lamb shoulder.

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