Slow—cooked lamb shoulder with plums & roses

Name: Slow—cooked lamb shoulder with plums & roses
Yield: For 4–6 for a festive blowout evening
Cuisine: Asian
Ingredients: chopped soft, fragrant herbs (coriander/ parsley/mint/chervil, etc.), to garnish; 1 tbsp sugar; 2 heads of garlic; 3 tbsp dried rose petals, plus more to garnish; 1 tbsp ground cardamom pods; 2 tbsp ground coriander; 1 large onion; 1 lamb shoulder, on the bone; 1 celeriac; 2 tsp salt; ½ tsp white pepper; 2 large cinnamon sticks; 1 tbsp dried rose petals; 1 tbsp ground cinnamon; 2 glasses of white wine; 12 red plums

Preparation info

For
4–6
for a festive blowout evening

Difficulty
Complex

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

This dish looks as girly as can be – the bed of pink plums and rose petals makes it look like the set of a lingerie shoot or perfume commercial – but the flavours are grown-up and complex, and should appeal to both sexes.

Ingredients

1 lamb shoulder, on the bone
1 celeriac
2 heads of garlic
12<

Asia
Israel
Turkey
Main course
Mediterranean
Gluten-free

Method

Use a food processor or a pestle and mortar to purée the marinade ingredients together to a paste. Rub all over the lamb shoulder and leave to sit for about an hour at room temperature to allow the lamb and marinade to get acquainted.

Preheat your oven to 250°C/230°C fan/gas mark 9