Slow-cooked lamb shoulder with fig and pistachio salsa from Ottolenghi Test Kitchen - Extra Good Things (page 154) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • polina.chesnakova on April 06, 2026

    second year in a row making this for easter. swapped apricots for figs, a bit of white wine for the chx broth, and added cilantro into the paste. SO GOOD!!

  • edougherty on April 06, 2026

    Subbed dried apricots for figs, almonds would be a fine sub also. Delicious for a special holiday!

  • KNivia on April 05, 2026

    I have made this before but my husband made it again today for Easter dinner. We used a boneless leg of lamb so decreased the cooking time by about 1 hour. The fig salsa makes this dish over the top! Really wonderful lamb recipe. We served it over polenta.

  • jo_97z1c1 on January 04, 2026

    Loved this dish and great as leftovers as well

  • KarinaFrancis on April 20, 2025

    OMG this was fantastic! Although the cook time is long, there isn’t much hands on time. The flavours are delicious, don’t skip the salsa it gives a much needed pop of acidity. Update: we had leftovers for a few days and it got better and better!

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