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

I could finish this post with a perfect shot of a plated roast lamb and fresh veg, but in true FatSteak style, this is what I got!

 Ingredients - Lamb with mint and cumin

• 2 lemons making 1 tbsp zest and 4 tbsp juice

• 6 cloves of garlic, crushed

• 1 tbsp smoked paprika

• 0.5 tsp ground fenugreek

• 2 tsp ground cumin

• 25g fresh mint leaves

• 15g fresh coriander leaves

• 3 tbsp olive oil

• Salt & pepper

• 2kg lamb shoulder

• 1 large celeriac

• 3 red onions

• 2 bulbs garlic