Ottolenghi lamb

The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or…

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

This tender spiced lamb shoulder yields enough to give you plenty of leftovers. Serve with a refreshing cucumber salad, fluffy couscous and tangy yoghurt.

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.

All credit here to Yotam Ottolenghi, Its so good I didn't even want to adapt it a little. Best to marinate the meat in the spices the day before, so this recipe takes some time, however the small amount of effort is definitely worth it! I personally have cooked this several times for parties and it is an absolute hit every time. I nearly always do extra to enjoy over the next few days, it is especially delicious in a sandwich, wrapped in a flatbread or packed into a pita pocket.INGREDIENTS1…

These dishes ooze with flavours of Easter, from spring lamb and roasted peppers to a Scandinavian dessert with a Japanese twist

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.

Ottolenghi's lamb rump with vanilla braised chicory and sorrel pesto is a dish that is guaranteed to impress. The cut of meat is tender and full of flavour, while the sweet vanilla works as the perfect pairing alongside the bitter chicory.

Rich and comforting, one pot stewed lamb with a tahini crust are the stars of this Middle Eastern version of Shepherds Pie. Who doesn't love a tasty Shepherds Pie? Well I promise you, this dish will exceed your expectations even further. Yotam Ottolenghi has created a very clever recipe here, one of many in his book "Simple". This dish is perfect for a dinner party, as the lamb stew can be cooked well in advance on the stovetop, one or two days ahead and stored in the refrigerator, and…