Ottolenghi lamb recipes

Under Ottolenghi's spell

Under Ottolenghi's spell

A grilled Pork Chop or a couple of Lamb Cutlets would have been nice with this - as indeed would have been a few Lamb Koftas or some brochettes (aka kebabs), or even a grilled chicken breast
Lamb patties with "Cleopatra" salad

Lamb patties with "Cleopatra" salad

Some of my current food heroes hail from the Middle East - Yotam Ottolenghi, Sami Tamimi, Sabrina Ghayour etc - and their work (particularly Sabrina's recent books "Persiana" and "Sirocco") often inspire me to cook in their style
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
"Iranian" Lamb

"Iranian" Lamb

I have never cooked with dried Limes before, and never knowingly eaten them, but my culinary hero Yotam Ottolenghi is a big fan of them, so they must be OK
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
Taste test : veal meatballs -v- lamb meatballs

Taste test : veal meatballs -v- lamb meatballs

I served my meatballs with the Ottolenghi's Green couscous. Veal meatballs right, Lamb meatballs left. I found a recipe on BBC Good Food, for Greek style lamb meatballs with tzatziki, that used just grated onion, garlic, lemon zest, mint and cinnamon in the meatballs
Beef and Lamb Kabobs

Beef and Lamb Kabobs

A dear friend gifted me Ottolenghi’s book, Jerusalem recently. These Beef and Lamb Kabobs come together in now time and when paired with steamed rice and a traditional, chilled Shirazi Salad you are set
Hummus with Lamb and Lemon Herb Sauce

Hummus with Lamb and Lemon Herb Sauce

One of my all-time favorite cook books is Jerusalem from Yotam Ottolenghi. Known in the Middle East as Hummus Kawarma, this Hummus with Lamb and Lemon Herb Sauce is downright delectable
Rick’s Delicious Dopiaza

Rick’s Delicious Dopiaza

I’ll be serving it tonight with Ottolenghi’s Indian Ratatouille from Plenty More. 500g lamb shoulder, cut into 4cm pieces (though I often use lamb neck fillet). Simmer over a low heat for 2 hours until almost all the liquid has been absorbed and the lamb is tender. Related 500g lamb shoulder, cut into 4cm pieces (though I often use lamb neck fillet)
Latkes

Latkes

This recipe is from Yotam Ottolenghi and Sami Tamimi’s brilliant Jerusalem, but there’s another version with a few variations in Claudia Roden’s wonderful The Book of Jewish Food
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