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In reply to <a href="https://thehappyfoodie.co.uk/recipes/the-ottolenghi-test-kitchen-slow-cooked-lamb-shoulder-with-fig-and-pistachio-salsa/#comment-15842">Kate</a>. Hi Kate, Thanks for your comment! Yes, you can can cook this a day ahead and then gently reheat in the oven, covered, for 30-45 minutes. You may want to add a bit of water or stock if it looks dry. You can serve the lamb whole in a…
I am serving this dish on Saturday at a dinner for 10. Although you say best to pre make n the day of eating, can o cook it the day before and warm up very slowly on Saturday evening g? How does this dish get served and plated. Cut slices of meat or on a tik tok video I saw meat being spooned off the joint which seemed a bit Stone Age!
In reply to <a href="https://thehappyfoodie.co.uk/recipes/the-ottolenghi-test-kitchen-slow-cooked-lamb-shoulder-with-fig-and-pistachio-salsa/#comment-10864">Kay</a>. Hi Kay, Thanks for your comment. In a slow cooker the lamb meat will take longer to cook but it will likely come out more tender. It also won't brown at the top; to achieve this, once the lamb has been fully cooked in the slow-cooker…
I’m excited about trying this recipe tomorrow. Do you know what the results would be like, in comparison, if done in a slow cooker rather than oven? Thanks
In reply to <a href="https://thehappyfoodie.co.uk/recipes/the-ottolenghi-test-kitchen-slow-cooked-lamb-shoulder-with-fig-and-pistachio-salsa/#comment-9840">Denise</a>. Hi Denise, Thank you for your comment. We'd recommend reducing the cooking time by 15-20 minutes as the lamb will cook more quickly without the bone. The Happy Foodie Team
Hi, This looks really good and I'm determined to prepare it this weekend. However, I could only find a boned lamb shoulder in a Halal butcher. Should I modify the recipe in any way? Thanks.
This is an absolute ripper.
Should I add some red wine for the marinade overnight?
In reply to <a href="https://thehappyfoodie.co.uk/recipes/the-ottolenghi-test-kitchen-slow-cooked-lamb-shoulder-with-fig-and-pistachio-salsa/#comment-8328">Amy</a>. Hi Amy, Thank you for your comment. If you have a copy of the book, there's a recipe for greens with crispy garlic on page 139 of Extra Good Things, which the Test Kitchen Team recommends as a side. We think it could also work really…
What side dishes do you recommend with this?