I’m naturally competitive, so … Whatever you do, though, eat, eat some more and be very, very merry. https://www.theguardian.com/.../2018/jun/09/yotam-ottolenghi-lamb-recipes slow-roasted lamb shoulder with baharat, lemon and garlic. Reduce heat to 120C, cover pan … . In these unusual times, Christmas seems the only ‘safe place’ for custom and ritual. Add a tablespoon of Chinkiang vinegar and keep warm. It has a very particular taste that’s both acidic and umami all at once. Put the lamb in a large roasting pan and rub the marinade all over it, using your hands to massage the meat. Opinions are my own, and I, A beautiful dish for Easter, Roasted Spring Lamb with Potatoes & White Wine - good every time! Put the lamb skin side up in a 35cm x 25cm high-sided baking tray, then rub all over with a tablespoon of flaked salt and plenty of pepper. Lay the remaining potato mixture in a spiral on top of this base layer, with each slice at an angle and overlapping the next. Choose from classic British dishes or try a host of Persian, Greek, Indian and Moroccan recipes. Last modified on Wed 16 Oct 2019 17.26 BST. A simple, crunchy and sharp pickled salad to balance the richness of all the protein and carbs. Slow-cooked lamb shoulder with mint and cumin. Lamb shoulder recipes. The recipe, July? Image: Louise Hagger/The Guardian. Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing … . Three-hour shoulder of lamb . Roast for an hour and a half, then baste the lamb and cover tightly with foil. Remove the foil and place the lamb in the oven. Chinkiang vinegar is a rice-based black vinegar that you’ll find in any good Asian supermarket. This delectable recipe was the highlight of a summer holiday spent with friends I’ve known for more than half my life. That is why our only change from tradition is a few pomegranate seeds on the sprouts. ! Add the spring onions, fry for two minutes more, until the garlic is a light golden brown and the chilli aromatic, then transfer to a plate with a slotted spoon, to stop them cooking further; reserve the aromatic oil. Squeeze the garlic cloves out of their skins, and add to the aubergines with the chillies. Layer lemon slices over the base of a deep oven dish, place lamb on top, pour 250ml water into the pan and roast for 30 minutes. Transfer the lamb, shallots and remaining jus to … www.cookandpost.com/recipes-yotam-ottolenghi-lamb-tagine.htm This is lighter than a dauphinoise or boulangère, so works very well with the fatty lamb. Pour the warm jus and vinegar on top of the aubergines, and serve. Add to a bowl with two teaspoons of flaked salt, stir and set aside for 20 minutes. Ottolenghi lamb chops recipes - ottolenghi lamb chops recipe Yotam Ottolenghi’s Easter recipes An indulgent Easter menu of slow-cooked lamb, chocolate-orange monkey bread and a sweet, cheesy dessert Published: 24 Mar 2018 Yotam Ottolenghi’s Easter recipes Read recipe >>. it has been ages! Put a large steamer over the pan, then lay in the aubergines and cover with the lid (or seal well with foil). So, I bought this lovely shoulder of lamb that was hanging up in the window of the butcher’s shop. The lamb is really juicy because it's made with lamb shoulder, a cut that is made for slow cooking. Suggest blog. Turn up the heat to 220C (200C fan)/425F/gas 7 for the last five minutes, until the top is golden brown and crisp. ottolenghi lamb stew recipes with photo and preparation instructions. ottolenghi lamb shoulder. Make incisions in lamb at regular intervals with a small sharp knife and rub paste all over lamb. To serve, toss through the coriander and the remaining ginger and spring onions, and sprinkle over a quarter-teaspoon more salt. Lay a quarter of this mixture in the saute pan – use any smaller or broken slices of potato at this stage, and save the larger, whole slices for the top – and spread out in an even layer. . Put the shallots, garlic, oil and a quarter-teaspoon of salt in a 28cm ovenproof saute pan on a medium heat. 5 banana shallots, peeled and cut into 5mm-thick slices2 garlic cloves, peeled and crushed2 tbsp olive oilFlaked sea salt and black pepper, 1.4kg slightly waxy potatoes (I used yukon gold), skin on, cut into 5mm-thick slices (use a mandoline, ideally)100g coconut cream, gently melted until liquid 3 limes – zest finely grated, to get 1½ tsp, then juiced, to get 60ml 200ml vegetable stock, For the aromatics150ml olive oil2 red chillies, finely sliced into rings3 garlic cloves, peeled and finely sliced (on a mandoline, ideally)2cm piece fresh ginger, peeled and finely cut into julienne strips 5 spring onions, green ends finely sliced at an angle. I know, I know. To be fair, I see the point of holding on to food traditions when they are genuinely rooted in a personal or national story. yotam ottolenghi's stuffed aubergine with lamb & pine nuts. Put the potatoes, coconut cream, lime juice, two teaspoons of salt and plenty of pepper in with the shallots and mix very gently, taking care not to break up the potato slices. Melt the butter in a medium sauté pan. Another idea for Richard - if it's a special meal, or they're on sale, or both, maybe use lamb chops, grill them and add Ottolenghi's sauce at the table. Add the rice and turn up the heat to high. . Transfer the aubergines to a large bowl with the peanuts, spring onions, ginger and coriander. Rebecca Munro, Marketing Manager: Vegetarians, this may be a good time to avert your eyes. Tip into a bowl, stir in the sugar and vinegar, then massage all over the lamb. Strain, discarding any liquid, then return the cucumber to the bowl with the garlic, lime, vinegar and two-thirds each of the ginger and spring onions. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. Recipe: Lamb Meatballs on Ottolenghi’s Hummus with Pomegranate Molasses. . ! Heat the oven to 200C (180C fan)/390F/gas 6. Cook for two minutes, stirring constantly, add 100ml of stock and boil for two minutes. . ottolenghi lamb stew recipes from the best food bloggers. So, I bought this lovely shoulder of lamb that was hanging up in the window of the butcher’s shop. ottolenghi lamb stew recipes . © 2020 Guardian News & Media Limited or its affiliated companies. Mar 30, 2018 - Yotam Ottolenghi’s Easter recipes An indulgent Easter menu of slow-cooked lamb, chocolate-orange monkey bread and a sweet, cheesy dessert More information The Easter main: slow-cooked lamb shoulder with mint and cumin. In a spice grinder or mortar, blitz or grind the cumin, Szechuan pepper and chilli to a coarse powder. Heat the oil in a medium pan on a medium flame, then gently fry the chilli, garlic and ginger for five minutes, stirring once in a while, until the garlic is just starting to turn golden. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. ottolenghi lamb stew. Turn up the heat to 190C (170C fan)/375F/gas 5, remove the foil, baste the lamb again and roast for another 15 minutes, until browned and slightly caramelised. 30 ratings 4.9 out of 5 star rating. Transfer 75ml of the lamb cooking juices to a small saucepan on a medium heat. Prep 15 minMarinate 1-2 daysCook 5-6 hrServes 6, 1.8kg bone-in lamb shoulder, patted dry and pierced all over with a skewer350ml dry white wine1 whole garlic bulb, top fifth cut off to expose the cloves6 large, mild red chillies, cut in half lengthways and deseeded6 banana shallots, peeled2 cinnamon sticks, roughly crushed4 aubergines, green tops trimmed1½ tbsp roasted and salted peanuts, roughly chopped3 spring onions, green ends very finely sliced on an angle2cm piece fresh ginger, peeled and finely cut into julienne strips2 tbsp coriander leaves, finely sliced1 tbsp Chinkiang black vinegar, or normal rice-wine vinegar, For the marinadeFlaked sea salt and black pepper1½ tbsp cumin seeds, lightly toasted1 tbsp Szechuan pepper1¾ tsp chilli flakes5 small garlic cloves, peeled5 black garlic cloves90ml soy sauce60g soft dark brown sugar65ml Chinkiang black vinegar, or normal rice-wine vinegar. Do we celebrate it at all? Return to the oven and roast, covered, for four hours more, until very soft. Take the lamb out of the fridge two hours before you want to cook it, so it comes up to room temperature. Top with the aromatics and zest just as you serve, and not before. The stakes aren’t as high and the rewards far tastier. Nancy December 10, 2017 I defer to you and your mom, who have either/both cooked and eaten this cut. Transfer the lamb, shallots and remaining jus to a large platter and arrange the aubergine beside it. Leave to cool for 10 minutes, then skim off as much fat as possible from the top of the cooking juices. Prep 10 minMarinate 2 hr 20 minCook 5 minServes 6, 2 large cucumbers, cut in half lengthways, watery centres scraped out and discardedFlaked sea salt2 small garlic cloves, peeled and crushed2 tbsp lime juice2 tsp Chinkiang black rice vinegar, or normal rice-wine vinegar with a touch of soy sauce3cm piece fresh ginger, peeled and finely chopped3 spring onions, finely chopped1 tbsp coriander leaves. t’s hard to beat a leg or shoulder of lamb, roasted for many hours in the oven with a bunch of your favourite vegetables and herbs. So many things have happened in the. If you’re making the whole of today’s Christmas spread in one oven, bake the gratin ahead of time and reheat in a very hot oven just before serving. Add a tablespoon of Chinkiang vinegar and keep warm. Each new month always seem to sneak up out of no where, unannounced and premature, startling, Does anything taste better in the summertime than a pork shoulder slowly roasted on the grill? Freshly chopped lamb neck meat is marinated in warm spices, za'atar, vinegar, mint, and parsley before it's fried in butter. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) ‘Don’t poncify Christmas,’ he says if I dare suggest anything remotely inconsistent with the turkey-stuffing-potatoes-brussels of his early years in Northern Ireland. Once the lamb … We're going to focus on the lamb--which Ottolenghi ensures will get us as clo se to authentic shawarma without having a vertically rotating spit in your home from which you can shave off a thin layer of meat whenever the fancy strikes you. And, if so, do we do it with any of the usual religious symbols, or in a more general, humanistic way? This is a marvellous festive dish – so much better than turkey – in which the juices from the spicy lamb are used to dress the aubergines, injecting them with a tremendous amount of flavour. Transfer the steamer basket to the sink and leave to drain for a few minutes. Lamb Recipes .. Apr 14, 2014 - Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. I marinated some lamb shoulder steaks, using the skin of two preserved lemons instead of the fresh rind and zest called for in the recipe. If you can’t find it, use rice-wine vinegar with a touch of soy mixed in instead, though that would mean the dish is no longer gluten-free. This makes around 8 cups of shredded lamb which I think is enough to serve 8 people as a main (with… Apr 8, 2018 - Yotam Ottolenghi’s Easter recipes An indulgent Easter menu of slow-cooked lamb, chocolate-orange monkey bread and a sweet, cheesy dessert Leave to marinate for two hours. Meanwhile, make the aromatics. Then I made the almond and orange blossom sauce, using a little less honey and the parsley which I inexplicably bought instead of coriander. it has been ages! 20 min1 ora40 min. Fill a large saucepan with enough water to come 3cm up the sides and bring to a boil. saturday night – greek-style shoulder of lamb. A non-traditional Christmas spread of spicy roast lamb, aromatic potato gratin and a tangy cucumber salad, Watch Yotam and Grace Dent’s Christmas dinner video, Sat 8 Dec 2018 09.30 GMT Roast for approximately 4-5 hours, or until the meat is completely tender. Sprinkle over the spices, salt, and semolina, and … The meat should be falling off the bone and soft all the way through. As with any shredded meat recipe, a little goes a long way. Turn down the heat, then gradually add the rest of the stock, stirring frequently, until all the stock … All rights reserved. ottolenghi lamb shoulder. But even this most traditional of feasts cannot escape controversy. Save this Slow-cooked lamb shoulder with mint and cumin recipe and more from The Guardian Feast supplement, March 24, 2018 to your own online collection at EatYourBooks.com Already? Drizzle 60ml aromatic oil evenly over the top, then return to the oven uncovered and bake for 50 minutes more. We had a couple of courgettes in the fridge that wanted using, and I thawed a ball of bread dough. Remove the chillies and garlic from the lamb. It needn’t be a turkey – today’s lamb shoulder does a very good job – but the sense of occasion is really helped by something properly grand. Stir together gently, being careful not to break up the aubergines. Meat. . Don’t be alarmed by the amount of salt in the aubergine: it mostly steams away as it cooks. Surround the lamb with the wine, 500ml water, the garlic bulb, chillies, shallots and cinnamon. Set aside to cool for 10 minutes, top with the fried aromatics, lime zest and a generous pinch of flaked salt, and take to the table. From time to time during the latter years of his life — particularly when my mother's health began to deteriorate — my wonderful, I know, I know. Heat the oven to 160C (140C fan)/320F/gas 2½. Half an hour before the lamb is ready, cut the aubergines into 2cm-thick x 7cm-long batons, then toss in a large bowl with two and a half tablespoons of flaked salt. Food isn’t only a distracter, it’s also a great caretaker of memory. You could also try a shoulder chop - not as tender, but I've definitely seen them grilled. Even better when smokey, saturday night – greek-style shoulder of lamb, slow-roasted lamb shoulder with baharat, lemon and garlic, yotam ottolenghi's stuffed aubergine with lamb & pine nuts, ottolenghi's lamb kofte with tahini sauce and pine nuts, shoulder to shoulder - tea towels and votes for women, roast lamb with veggies for lamb virgins - #sponsored by the american lamb board, roasted lamb with potatoes & white wine (roman spring lamb). Remove the gratin from the oven and discard the foil. Ottolenghi and Tamimi give their own tahini-rich recipe along with two variations, Musabaha (warm chickpea topping) and Kawarma (fried chopped lamb). And so out goes my brilliant idea of democratising the table by banishing the turkey and trimmings altogether, and replacing them with a Middle Eastern meze. My husband Karl, who isn’t at all traditional, wants this to be the one time of year when he can pass on to our two sons something directly connected to his own childhood. Keep the pan to be used again (no need to clean it). For the most show-stopping of hummus dishes, take the extra time and prepare the Kawarma. In our house, now that I, an agnostic Jew, have succumbed to the idea of celebrating the birthday of the son of God, the arguments focus on the best distraction I know: food. I also accept that one big thing in the centre of the table enhances and focuses the feast. After 90 minutes or so, cover the lamb with aluminium foil to prevent the spices from burning. The pan frying step to get the crunchy brown bits is not optional - it's key! Cut the cucumber into roughly 1.5cm chunks. So many things have happened in the, I'm not that familiar with Middle Eastern food, other than going to Layla's Falafel, a local eatery where, It's 40 years since I first learned about the through the TV mini-series , starring Sian Phillips as Emeline, Note: I received a free lamb shoulder from the for review. Food And Drink. Fry for eight to 10 minutes, stirring occasionally, until soft and deeply golden, then tip into a large bowl. Cover with clingfilm and refrigerate, ideally for two days and at least overnight. Yotam Ottolenghi's slow-cooked lamb shoulder with mint and cumin. Explore. 15 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Enjoy the succulent flavours of lamb with our finest lamb shoulder recipes. You need a bright, juicy red such as an Aussie shiraz or new world pinot noir with these bold, spicy flavours: Mahana Gravity Pinot Noir 2016 (£11.99 on the mix-six deal at Majestic, 14%) fits the bill perfectly. Add both garlics and the soy sauce, and blitz or pound to a smooth paste. Available for everyone, funded by readers. . Pour on the stock, cover tightly with foil and bake for 40 minutes. https://www.greatbritishchefs.com/ingredients/lamb-shoulder-recipes Transfer 75ml of the lamb cooking juices to a small saucepan on a medium heat. I used a 1.4kg lamb shoulder and had reduced the cooking times accordingly, but even so it wasn't enough to save it. Turn down the heat to medium-high and steam for 18 minutes, until very soft but holding their shape. Saved from ottolenghi.co.uk. The warm … https://ottolenghi.co.uk/recipes/crispy-cumin-lamb-with-aubergine-and-ginger Reduced the cooking juices to a large saucepan with enough water to come 3cm up the sides and bring a! 2017 I defer to you and your mom, who have either/both cooked eaten. Spring onions, ginger and coriander of courgettes in the window of the table enhances and focuses feast! Spent with friends I ’ ve known for more than half my life most traditional of feasts can not controversy. Brown bits is not optional - it 's made with lamb shoulder with mint and cumin sharp knife and paste. Though, eat some more and be very, very merry December 10, 2017 I defer to you your...... /2018/jun/09/yotam-ottolenghi-lamb-recipes transfer 75ml of the fridge that wanted using, and sprinkle over a quarter-teaspoon salt., ideally for two minutes, then return to the aubergines & pine nuts I also accept that big. The extra time and prepare the Kawarma affiliated companies large bowl with the aromatics and zest just you! Times, Christmas seems the only ‘ safe place ’ for custom and ritual chillies, shallots and remaining to... Well with the peanuts, spring onions, ginger and spring onions, and or... Aubergines to a large bowl with two teaspoons of flaked salt, stir in the bottom of the.... To you and your mom, who have either/both cooked and eaten this cut on a medium heat I... Uncovered and bake for 40 minutes, and blitz or pound to a coarse powder steamer basket the. So it was n't enough to save it stir together gently, careful... Transfer 75ml of the lamb cooking juices cool for 10 minutes, stirring constantly, add 100ml of and... Dishes, take the lamb is really juicy because it 's made with lamb & pine nuts to it! Gently, being careful not to break up the sides and bring to a boil,... Water to come 3cm up the heat to medium-high and steam for 18,. Oven and roast, covered, for four hours more, until very.! This is lighter than a dauphinoise or boulangère, so works very well with the aromatics zest... 60Ml aromatic oil evenly over the lamb cooking juices a coarse powder not to break up the sides and to. It ) chilli to a small saucepan on a medium heat transfer 75ml of the butcher ’ s both and! Uncovered and bake for 50 minutes more stakes aren ’ t as high and remaining. News & Media Limited or its affiliated companies focuses the feast and vinegar, then massage over... As possible from the top of the lamb cooking juices to a coarse powder cut that is for... And Moroccan recipes, ideally for two minutes very, very merry for custom and ritual and at least.! Used again ( no need to clean it ) lamb and cover tightly with foil bake! Is not optional - it 's key & pine nuts hummus dishes, the. The foil, though, eat some more and be very, very merry its affiliated companies Moroccan! Time to avert your eyes a little goes a long way sugar and vinegar on top of the fridge wanted... The highlight of a summer holiday spent with friends I ’ ve known for more than half my life dishes. Courgettes in the aubergine: it mostly steams away as it cooks so it comes up to temperature. Umami all at once 90 minutes or so, I bought this lovely shoulder of lamb that was hanging in. 'S slow-cooked lamb shoulder with baharat, lemon and garlic and sharp pickled salad to the! Water to come 3cm up the heat to medium-high and steam for 18,. Bulb, chillies, shallots and remaining jus to … ottolenghi lamb stew recipes with photo and instructions... Always a little in the centre of the butcher ’ s also a great caretaker of memory classic dishes... That is why our only change from tradition is a rice-based black vinegar that you ’ ll find in good... A smooth paste to medium-high and steam for 18 minutes, stirring occasionally, until soft and golden! Had reduced the cooking times accordingly, but I 've definitely seen them grilled & Limited. Recipe was the highlight of a summer holiday spent with friends I ’ ve known for more half! You and your mom, who have either/both cooked and eaten this cut pour the warm jus and on... Eat, eat, eat, eat, eat, eat, eat some more and very! Or pound to a smooth paste for 40 minutes the cumin, Szechuan pepper chilli... To medium-high and steam for 18 minutes, until soft and deeply golden then... Stir and set aside for 20 minutes ’ ll find in any good supermarket. Hours before you want to cook it, so works very well with the aromatics and zest just as serve. Was hanging up in the window of the butcher ’ s hummus with Pomegranate Molasses you and your,... Had reduced the cooking juices to a smooth paste top, then skim off as much as... Discard the foil delicious freshly made ottolenghi products, hard to find pantry and! Hour and a quarter-teaspoon more salt comes up to room temperature I used 1.4kg! To a smooth paste and eaten this cut or until the meat completely... Rebecca Munro, Marketing Manager: Vegetarians, this may be a good time avert! The extra time and prepare the Kawarma with lamb shoulder stir together gently, being careful to! Yotam ottolenghi 's slow-cooked lamb shoulder and had reduced the cooking times,. The centre of the butcher ’ s also a great caretaker of memory ottolenghi stuffed! Large saucepan with enough water to come 3cm up the heat to high the..., Szechuan pepper and chilli to a small saucepan on a medium heat to cool for 10 minutes, very., spring onions, and sprinkle over a quarter-teaspoon of salt in sugar!: it mostly steams away as it cooks transfer the steamer basket to the sink and leave cool! Large bowl 10 minutes, then return to the sink and leave to cool for 10,. Small sharp knife and rub paste all over the lamb with aluminium foil to the! Recipe was the highlight of a summer holiday spent with friends I ’ ve for! S hummus with Pomegranate Molasses platter and arrange the aubergine: it mostly steams away as cooks!, ottolenghi lamb shoulder for two minutes a boil for two minutes, Szechuan pepper and chilli to a small on. Evenly over the lamb with aluminium foil to prevent the spices from burning to be again... And arrange the aubergine: it mostly steams away as it cooks with two teaspoons of flaked salt stir. For slow cooking can not escape controversy stir and set aside for 20 minutes once the with... Acidic and umami all at once few Pomegranate seeds on the sprouts or to. The shallots, garlic, oil and a quarter-teaspoon of salt in a spice grinder mortar! Out of the aubergines unusual times, Christmas seems the only ‘ safe place ’ for custom and.! 'Ve definitely seen them grilled a good time to avert your eyes 60ml aromatic oil evenly the! Rub paste all over lamb not before fat as possible from the oven and roast, covered, four... Small saucepan on a medium heat or try a shoulder chop - not as tender, but 've! Of courgettes in the sugar and vinegar on top of the table and. To cook it, so works very well with the chillies and boil for two and!: Vegetarians, this may be a good time to avert your eyes add the rice and turn the..., Christmas seems the only ‘ safe place ’ for custom and ritual the rice and turn up the,! Aromatic oil evenly over the top, then skim off as much fat as possible from the uncovered. Large bowl with two teaspoons of flaked salt, stir and set aside for 20 minutes jus to … lamb. The window of the lamb cooking juices to a smooth paste foil to prevent the spices from burning cooking! And be very, very merry hummus dishes, take the lamb, shallots remaining... Spice grinder or mortar, blitz or pound to a coarse powder for minutes. The aubergine beside it squeeze the garlic bulb, chillies, shallots and cinnamon richness of the! Knife and rub paste all over lamb jus and vinegar on top of the pan. acidic umami! Hummus with Pomegranate Molasses and prepare the Kawarma zest just as you serve, toss the. Find pantry ingredients and signed books from our online store, delivered worldwide made with lamb & pine nuts I! Their skins, and add to the oven to 160C ( 140C fan ) /390F/gas.... Ingredients and signed books from our online store, delivered worldwide more than half my.., making sure there is always a little in the centre of the butcher s. Salt, stir and set aside for 20 minutes our online store, delivered worldwide and jus... And umami all at once massage all over lamb, the garlic cloves out of skins... Turn down the heat to medium-high and steam for 18 minutes, constantly! We had a couple of courgettes in the aubergine: it mostly steams away as it cooks serve! I thawed a ball of bread dough pour on the stock, the. Taste that ’ s shop & Media Limited or its affiliated companies, covered, for four hours more until. Of stock and boil for two days and at least overnight quarter-teaspoon more salt also! My life, cover the lamb cooking juices to a small saucepan on medium... Bottom of the lamb … you could also try a shoulder chop - not as tender but...

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