Ottolenghi lamb recipes

This meltingly tender Slow Cooked Shawarma is the stuff food dreams are made of!! Slathered in a deceptively simple shawarma spice rub then slow cooked until fall apart, the flavour and fragrance of this lamb is absolutely heavenly. Make this Middle Eastern speciality with lamb shoulder or lamb leg. Finishing on the BBQ is optional - ideal for reheating if making ahead / summer BBQ's! SLOW COOKER directions added in notes. Recipe VIDEO below.

Because of my great love-affair with Middle Eastern food, I'll be making Roast lamb with saffron honey for this year's feasting table.

Iranian dried sour plums, known as aloo bukhara, are like nature’s candy; they are beautifully orange, sweet, sour and hard to resist. You can find them in most Middle Eastern supermarkets, but if you can’t get your hands on any, then use dried apricots or sour cherries instead. This is a celebration dish, perfect for sharing and well worth the effort

The scotch bonnets bring a tropical fruitiness to this marinade, but they can be eye-wateringly hot, so leave them out if you prefer; the marinade will still be well spiced as it is. If you can’t find black-eyed beans, swap them for tinned black beans. Serve with flatbreads or rotis, if you like

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

‎Noor Murad نور مراد‎ on Instagram: "Festive slow cooked lamb shoulder with figs, herbs and pistachios. The perfect addition to your Easter table, (or soon to be Ramadan Iftar or Eid!) Can confirm that leftovers are even better the next day and used for tacos 🌮 with all the toppings or pita 🥙 with all the fillings. You can find the recipe in the @ottolenghi @guardianfeast Easter column . . . #OTK #OttolenghiTestKitchen 📸 @louisehagger @emilykydd @jenkayprops"

This is the Middle Eastern equivalent of shepherd’s pie, with a tahini crust standing in for the layer of mashed potato. It’s a rich and comforting dish, making a star of both the tahini and the stewed lamb. The stew can be made well in advance – a day or two ahead, if kept in the fridge or frozen – ready for the tahini sauce and baking. Serve with bulgur or rice.

Yotam Ottolenghi’s Easter recipes An indulgent Easter menu of slow-cooked lamb, chocolate-orange monkey bread and a sweet, cheesy dessert

Shake up your sprouts, spruce up the turkey or swap the Christmas pud for another boozy dessert with Ottolenghi's best Christmas recipes.

As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine nuts.