Main events, RecipesDave BattenApril 30, 2021Lamb, Slow cook, Celeriac, Garlic

Ottolenghi's Lamb

Main events, RecipesDave BattenApril 30, 2021Lamb, Slow cook, Celeriac, Garlic

We often take inspiration from our food heroes here at the FatSteak Club. We try and adapt recipes, tweak them to make them better, and give you some hints and tips to increase your chances of success. Sometimes, however, a recipe comes from a chef that needs no adaptation, and this is one such recipe.

I was looking for a way to spice up the traditional slow-cooked Easter lamb and found this recipe from Ottolenghi. It needed no changes. Just take your time on the overnight rest in the paste, and enjoy the delicious smells as you slow cook this beauty.

I swapped out the carrots for red onions, and could only find ready ground fenugreek, but the end flavour was amazing. Great as a roast, but would make an even better Taco Tuesday topping!

Step 1 - The paste

In a small bowl food processor grate in the lemon zest and add four tablespoons of lemon juice
Add the garlic, spices, herbs, oil and a good seasoning of salt and pepper
Blitz into a smooth paste
Stab the lamb all over with a sharp knife, lots of little slits
Massage the paste all over the meat, getting into the cuts
Cover in clingfilm and leave in the fridge overnight

Step 2 - Low and slow

Heat the oven to 170C / gas mark 3
Put the lamb in a roasting pan and cover tightly with foil
Roast in the oven for an hour
Whilst you are waiting prepare your veg
Peel and chunk the celeriac into 3cm chunks, they have to be large to survive the oven
Peel and cut the onions into eighths
Cut the garlic bulbs in half widthways
Turn the heat down to 160C / gas mark 2.5
Add the veg and the garlic, cut side up, around the lamb
Re-seal the foil and roast for another four hours, basting from time to time
Remove the foil and roast for another hour until the meat is caramelised and fall apart