Ottolengh's Slow Cooked Lamb Shoulder with Fig and Pistachio Salsa
Directions
- 1Preheat oven to 180°C fan.
- 2In a food processor, blitz chopped onions, garlic, ginger, spices, and herbs until finely minced.
- 3Add olive oil, vinegar, salt, and pepper; blitz into a coarse paste.
- 4Pierce the lamb shoulder about 10–12 times with a sharp knife.
- 5Coat the lamb with the paste and refrigerate for 3 hours to overnight.
- 6In an ovenproof saucepan, place onion wedges, cinnamon sticks, cardamom, and figs.
- 7Place the lamb on top, fatty side up, and pour chicken stock around it.
- 8Bake uncovered for 45 minutes at 180°C fan, then lower the heat to 140°C fan, cover, and roast for 4½ hours, basting 3–4 times.
- 9Increase the heat back to 180°C fan, remove the cover, and cook for another 30 minutes until browned.
- 10Let the lamb rest, then pour the contents of the saucepan onto a platter.
- 11Top with the lamb.
- 12For the salsa: Combine chopped figs, pistachios, lemon juice, and herbs.
- 13Spoon the salsa over the lamb and serve with lemon wedges.
Ingredients
- 3 onions, peeled
- 1 one onion, roughly chopped
- 2 two onions, cut into 6 wedges
- 6 garlic cloves, peeled and roughly chopped
- 30 g fresh ginger, peeled and roughly chopped
- 1.5 tsp ground cinnamon
- 2 tsp ground coriander
- 0.5 tsp ground turmeric
- 10 g dill, roughly chopped
- 10 g parsley, roughly chopped
- 45 ml olive oil
- 2 tbsp apple cider vinegar
- 2 kg lamb shoulder, bone in
- 3 cinnamon sticks
- 12 cardamom pods, roughly bashed open
- 100 g soft dried figs, quartered
- 750 ml chicken stock
- 1.75 tsp salt
- 1 black pepper
- 1 lemon, cut into 6 wedges
- 50 g soft dried figs, chopped into 1cm dice
- 40 g pistachios, very lightly toasted and roughly chopped
- 1.5 tbsp lemon juice
- 5 g dill leaves
- 5 g parsley leaves
Equipment
food processorsharp knifeovenovenproof cast-iron saucepan or large roasting tinfoil