# Ottolengh's Slow Cooked Lamb Shoulder with Fig and Pistachio Salsa

A slow-cooked lamb shoulder with a flavorful fig and pistachio salsa, perfect for Easter.

- Total time: 5 min
- Cuisine: Indian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Preheat oven to 180°C fan.
2. In a food processor, blitz chopped onions, garlic, ginger, spices, and herbs until finely minced.
3. Add olive oil, vinegar, salt, and pepper; blitz into a coarse paste.
4. Pierce the lamb shoulder about 10–12 times with a sharp knife.
5. Coat the lamb with the paste and refrigerate for 3 hours to overnight.
6. In an ovenproof saucepan, place onion wedges, cinnamon sticks, cardamom, and figs.
7. Place the lamb on top, fatty side up, and pour chicken stock around it.
8. Bake 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.
9. Increase the heat back to 180°C fan, remove the cover, and cook for another 30 minutes until browned.
10. Let the lamb rest, then pour the contents of the saucepan onto a platter.
11. Top with the lamb.
12. For the salsa: Combine chopped figs, pistachios, lemon juice, and herbs.
13. Spoon the salsa over the lamb and serve with lemon wedges.

## Equipment

- food processor
- sharp knife
- oven
- ovenproof cast-iron saucepan or large roasting tin
- foil

## Source

- Original video: https://www.tiktok.com/t/ZTjAdedF5/
- Recipe page: https://www.cliprecipe.com/recipe/c8a28da9-28f3-4363-8fac-8fe6be48f298
- Extracted: 2025-05-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt