Ottolenghi roast lamb recipes

Lamb Meatballs with Feta

Lamb Meatballs with Feta

Breadcrumbs, Canape, Cheese, Cinnamon, Coriander, Couscous, Creme fraiche, Cumin, Fennel seeds, Feta, Flatbread, Garlic, Harissa, Hummus, Lamb, Lemon zest, Meatballs, Milk, Mint, Nutmeg, Olive Oil, Oregano, Pasta, Pistachios, Pomegranate Molasses, Red Onions, Red Pepper, Smoked Paprika, Spring Onions, Tomato sauce, Yogurt, Yotam Ottolenghi
Lamb kofte with lentils and squash

Lamb kofte with lentils and squash

One of my favourite chefs (and these days a prolific author of cookbooks) is the great Yotam Ottolenghi, whose work never ceases to inspire me
Recipe - Duck Boulangere, Stuffed Aubergines

Recipe - Duck Boulangere, Stuffed Aubergines

That being said, Ottolenghi's version probably still beats it. Fry until the lamb is browned. I served this with an adapted version of Ottolenghi's basmati with chickpeas and lettuce with broad beans salad
Meat Free Monday – Freekeh and Herb Salad

Meat Free Monday – Freekeh and Herb Salad

Chef Yotam Ottolenghi says that “Freekeh is a very cheap way to eat well. Freeket lahma, a green wheat pilaff dish with roasted lamb, spring peas, and pine nuts comes from Syria and shūrba al-farīk is a Palestinian soup with green wheat and chicken
Dukkah

Dukkah

In Ottolenghi’s Jerusalem, he describes Dukkah as “An Egyptian aromatic seed and nut mix”. When they are all roasted and releasing a nice aroma, remove from the oven and allow to cool
Dukkah

Dukkah

In Ottolenghi’s Jerusalem, he describes Dukkah as “An Egyptian aromatic seed and nut mix”. When they are all roasted and releasing a nice aroma, remove from the oven and allow to cool
what's in season: may

what's in season: may

I really should post the amazing Yotam Ottolenghi lamb shawarma recipe from his wonderful book, Jerusalem
Focus on spices

Focus on spices

She also has a recipe for za’atar and sumac crusted roast of leg of lamb. They can also be great at perking up leftovers such as in this leftover roast beef and potato hash from Elizabeth’s Kitchen Diary
Book Review | NOPI: The Cookbook

Book Review | NOPI: The Cookbook

The food at NOPI restaurant is a heady mix of Middle Eastern and Mediterranean flavours with additional influences from around the world – just the kind of cooking my friend and fellow blogger Lisa aka Cookwitch adores, so I asked her to review this new cookbook written by Yotam Ottolenghi and NOPI’s head chef Ramael Scully on my behalf
Eat with Ellen’s January foodie round-up

Eat with Ellen’s January foodie round-up

Serving what they call food with ‘Caspian Flavours’, the menu will include dishes from their charcoal oven like spiced roast chicken and slow roast lamb shoulder, as well as plenty of other dishes like lamb kofta skewers and sticky sumac chicken wings