Ottolenghi Test Kitchen Slow-cooked Lamb Shoulder | Lamb Roast

Name: Ottolenghi Test Kitchen Slow-cooked Lamb Shoulder | Lamb Roast
Total time: 385 min
Ingredients: 3 (540g) onions, peeled, 1 roughly chopped and the other 2 each cut into 6 wedges; 6 garlic cloves, peeled and roughly chopped; 30g fresh ginger, peeled and roughly chopped; 1½ tsp ground cinnamon; 2 tsp ground coriander; ½ tsp ground turmeric; 10g dill, roughly chopped; 45ml olive oil; 2 tbsp apple cider vinegar; 2kg lamb shoulder, bone in; 3 cinnamon sticks; 12 cardamom pods, roughly bashed open with a pestle and mortar; 100g soft dried figs, quartered; 750ml chicken stock; salt and black pepper; 1 lemon, cut into 6 wedges, to serve; 50g soft dried figs, chopped into 1cm dice; 40g pistachios, very lightly toasted and roughly chopped; 1½ tbsp lemon juice; 5g dill, leaves picked; 5g parsley, leaves picked

thehappyfoodie.co.uk

This slow-cooked lamb shoulder with fig pistachio salsa from The Ottolenghi Test Kitchen is an impressive centrepiece for any dinner party.

View full recipe on thehappyfoodie.co.uk

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Ingredients

3 (540g) onions, peeled, 1 roughly chopped and the other 2 each cut into 6 wedges
6 garlic cloves, peeled and roughly chopped
30g fresh ginger, peeled and roughly chopped
1½ tsp ground cinnamon
2 tsp ground coriander
½ tsp ground turmeric
10g dill, roughly chopped
45ml olive oil
2 tbsp apple cider vinegar
2kg lamb shoulder, bone in
3 cinnamon sticks
12 cardamom pods, roughly bashed open with a pestle and mortar
100g soft dried figs, quartered
750ml chicken stock
salt and black pepper
1 lemon, cut into 6 wedges, to serve
50g soft dried figs, chopped into 1cm dice
40g pistachios, very lightly toasted and roughly chopped
1½ tbsp lemon juice
5g dill, leaves picked
5g parsley, leaves picked