Hi friends,
Easter is just around the corner and, of course, I have a menu idea for you that you’re going to love!
Here’s the slow-cooked lamb shoulder with mint and cumin.
Ottolenghi, I’m totally smitten…
This recipe by Yotam Ottolenghi, from his book “Simple“, had been calling my name for quite a while. As you know, I’m a huge fan of his Levantine-inspired cuisine. I actually own several of his cookbooks. I can only recommend you get one or two—you won’t be disappointed!
Here are a few of his recipes I’ve already shared with you:
- his sea bream with cherry tomatoes and citrus (a flavor explosion!)
- his summer salad (super tasty and vegetarian)
- his Sofrito chicken (a total hit!)
- his oriental cauliflower salad
- and also his lamb and veal meatballs with feta.
Easter Lamb, a bit of history
The Easter Lamb is an iconic symbol of Easter celebrations, both in Christian tradition and in various European popular customs. Its origin lies in ancient rituals, deeply rooted in themes of sacrifice, purification, and renewal.
Religious traditions
In Jewish tradition, the lamb holds a central place during the Passover celebration (Pesach), which commemorates the liberation of the Hebrew people from slavery in Egypt. According to the story in Exodus, God commands the Hebrews to sacrifice an unblemished lamb and spread its blood on their doorposts so that the angel of death will “pass over” their homes during the tenth plague. This act of protection is where the name of the holiday comes from (Pesach means “to pass over” in Hebrew).
In Christianity, the image of the lamb takes on a new meaning. Jesus Christ is often referred to as the “Lamb of God” (Agnus Dei) in the Gospels, notably by John the Baptist. He is seen as the ultimate sacrifice, redeeming the world’s sins through his death on the cross. His resurrection, celebrated at Easter, marks the triumph of life over death. The lamb thus becomes a powerful symbol of purity, innocence, and salvation. It is often represented on altars, in Christian art, or carried during processions.
Culinary traditions
Beyond religious symbolism, Easter lamb has also become rooted in culinary traditions. In many European regions, roast lamb is served at the Easter meal, in remembrance of the biblical sacrifice. In Alsace or Austria, there’s a sweet version: the “lammele” or “osterlamm”, a lamb-shaped cake, often decorated with a little red and white flag symbolizing the resurrection.
Easter lamb thus embodies a blend of spiritual and popular traditions. It connects the past to the present, the sacred to the festive, and remains a strong symbol of renewal and hope, celebrated every spring by millions of believers and families around the world.
More delicious recipes
It’s true, I naturally (and often!) prepare lamb for Easter celebrations (or for other festive occasions), so here are a few recipes I’ve already shared. Just a quick recap…
- the lamb shawarma (another Ottolenghi recipe, a family favorite)
- the slow-cooked lamb shanks (delicious!)
- the lamb shoulder with prunes, tagine-style (flavors that’ll take you places)
- and the slow-cooked leg of lamb with beer and rosemary (a unique twist on the famous 7-hour leg of lamb)
Back to our recipe…
As always, I made a few tiny tweaks—really minor this time because the original recipe for slow-cooked lamb shoulder with mint and cumin is simply fantastic.
I served it with my labneh topped with oven-roasted cherry tomatoes. I also completed the meal with mint and olive pilaf rice. This flavor combo is just perfect—you’re going to love it, I’m sure!
What you’ll need:
A blender or small food processor,
An ovenproof dish,
A cutting board,
A vegetable peeler,
And a good paring knife.
You’ve probably got all of that at home, I’m sure. So what do you think? Ready to step into the kitchen and whip up this delicious slow-cooked lamb shoulder with mint and cumin?
The recipe, Chef!
Slow-cooked Lamb Shoulder with Mint and Cumin
( Vote !)
Loading...Ingredients
- Marinade
- 1 organic lemon
- 6 garlic cloves
- 1 tbsp of paprika
- ½ tsp of fenugreek seeds
- 2 tsp of ground cumin
- 25 g of fresh mint
- 15 g of fresh coriander
- 3 tbsp of olive oil
- Lamb
- 1 large lamb shoulder (1.8–2 kg)
- 1/2 celeriac
- 3 large carrots
- 4 potatoes
- 1 head of garlic
- Salt
- Pepper
Instructions
Zest the lemon and juice half a lemon.
In your blender, blend the lemon zest and juice, the herbs, garlic, paprika, lightly crushed fenugreek seeds, cumin, olive oil, 1.5 teaspoons of salt, and 1/2 teaspoon of pepper until you get a paste.
Place the lamb shoulder in your dish and make small incisions with a sharp knife. Pour the marinade over the lamb shoulder and spread it well, making sure it seeps into the cuts. Cover with plastic wrap and refrigerate for at least 4 hours (I did it overnight).
Preheat your oven to 170°C (340°F).
Cover the dish with aluminum foil and bake for one hour.
Meanwhile, peel and cut the half celeriac into 6 wedges. Peel and cut the carrots into four pieces each, across the width. Do the same with the potatoes.
Cut the head of garlic in half horizontally.
Place the lamb shoulder in a large roasting dish with the marinade and 500 ml of water. Cover tightly with aluminum foil and bake for 1 hour.
After one hour of cooking, lower the oven temperature to 160°C (320°F), and add the celeriac, carrots, potatoes, and halved garlic heads (cut side facing up) to your dish.
Pour over 1/2 liter of water and cover again with the aluminum foil.
Cook for another 4 hours, basting the meat and vegetables every hour.
After this time, remove the foil. Cook for at least another 45 minutes. By the end of the cooking time, the vegetables should be tender and caramelized.
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