This almost all-in-one recipe is a great centrepiece for the Easter table. The potatoes and fennel absorb all of the lamb juices greedily, which makes them extremely flavourful and nearly more the stars of the show than the lamb. Get ahead by marinating the lamb and prepping all the veg the day before. Just make sure to bring the lamb to room temperature at least one hour before roasting.
1 | bone-in lamb shoulder (about 1½kg), left at room temperature for about an hour |
DRY RUB | |
1½ tsp | black peppercorns, coarsely crushed in a mortar |
1½ tsp | cumin seeds, coarsely crushed in a mortar |
1 tsp | paprika |
½ tsp | ground cinnamon |
VEGETABLES | |
4 | medium king edward potatoes (750g), peeled and cut into 4cm pieces |
3 | fennel bulbs (600g), cut into 2cm wedges, fronds reserved |
2 | onions (360g), peeled, halved and cut into 3cm wedges |
12 | garlic cloves, peeled |
3 | tbsp rosemary leaves, roughly chopped |
15g | oregano leaves, roughly chopped |
150ml | dry white wine |
300ml | chicken stock |
salt and black pepper |
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