Name: Slow-cooked lamb shoulder with mint and cumin
Yield: Serves four to six
Ingredients: 1 tsp ground cumin; 25 g mint leaves; salt and black pepper; 5 large carrots, peeled and chopped in half widthways (600 g); 2 heads of garlic, sliced in half widthways; 2 lemons: finely grate the zest to get 1 tbsp, then juice to get 4 tbsp; 15 g coriander; 3 tbsp olive oil; 1 large lamb shoulder (2 kg); 1 celeriac, peeled and cut into 3cm wide wedges (850g); 6 garlic cloves, crushed; 1 tbsp paprika; ½ tsp fenugreek seeds, lightly crushed

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This is a feast of a meal, served with something like butterbeans – gently mashed with the cooking juices from the lamb – and a simple green salad. Get the lamb marinating overnight in the fridge, if you can, for the flavours to really seep into the meat – 4 or 5 hours is also fine, though, if you’re planning to eat it on the day of cooking, but you’ll have to get going first thing: it also needs 6½ hours in the oven. If you want to really get ahead, the lamb can also be cooked a day in adv