Sami Tamimi's Easter Feast: Slow-Cooked Lamb with Spicy Pickled Lemon
This Easter, immerse yourself in the rich flavours and cherished traditions of the Middle East with Sami Tamimi's exquisite recipes for slow-cooked lamb with spicy pickled lemon and jewelled Easter rice. These dishes are designed to bring friends and family together around the table, embodying generosity and celebration.
Slow-Cooked Lamb with Spicy Pickled Lemon
At the heart of this festive spread is a succulent slow-cooked lamb shoulder, marinated overnight with garlic, olive oil, and a blend of aromatic spices. After a long, gentle bake, the meat emerges golden, fragrant, and meltingly tender, perfect for sharing. Served with flatbreads, tahini, fresh herbs, and sharp pickles, it invites everyone to craft their own perfect bite.
Preparation and Cooking Time: Prep 15 minutes, marinate overnight, cook 5 hours 15 minutes plus resting, serves 8.
Ingredients for the Lamb
- 1 onion, peeled and roughly chopped
- 3 fat garlic cloves, peeled
- 2.5cm piece fresh ginger, peeled and roughly chopped
- 15g parsley, roughly chopped
- 2 tsp fenugreek seeds, toasted and finely ground
- 1.5 tbsp ground cumin
- 1.5 tbsp ground coriander
- 2 tsp smoked paprika
- 2 tsp ground turmeric
- 2 tsp ground cinnamon
- 0.25 tsp ground cloves
- 3 tbsp apple cider vinegar
- 60ml olive oil
- 2.25 tsp salt
- Black pepper
- 2-2.5kg bone-in lamb shoulder
- 0.5 lemon, juiced
Ingredients for the Spicy Pickled Lemon
- 2 large lemons, pips removed and thinly sliced
- 3 tbsp lemon juice
- 2 tbsp shatta (fermented chilli sauce)
- 1 tbsp caster sugar
- 0.5 tsp ground cumin
- 0.25 tsp ground turmeric
- 1 tsp salt
Method for the Lamb
The day before, prepare the spicy pickled lemon by combining lemon slices, lemon juice, shatta, sugar, spices, and salt in a bowl. Mix well, pack into a sterilised 350ml jar, seal, and refrigerate overnight.
In a food processor, pulse onion, garlic, and ginger until finely minced. Add parsley and spices, pulse for 10 seconds, then scrape down sides. Incorporate vinegar, oil, salt, and black pepper, pulsing to form a coarse paste.
Pierce the lamb all over with a sharp knife, place in a large roasting tin, and coat generously with the spice paste. Cover and chill overnight. Remove from fridge an hour before cooking. Preheat oven to 170C (150C fan)/335F/gas 3.5.
Pour 500ml water around the lamb, cover tightly with foil, and bake for 4 hours. Discard foil, bake for another hour, increasing temperature to 180C (160C fan)/350F/gas 4 for the final 30 minutes, adding 200ml water if dry. The lamb is ready when fork-tender and easily pulls from the bone. Rest for 20 minutes, transfer to a platter with pan juices, squeeze over lemon juice, and serve with spicy pickled lemon.
Ruz Mfalfal (Jewelled Easter Rice)
Complementing the lamb is ruz mfalfal, a fluffy jewelled rice that soaks up rich juices and celebrates heritage with each grain. In Arab homes, especially during Easter, this dish is a testament to culinary skill and tradition.
Preparation and Cooking Time: Prep 10 minutes, cook 30 minutes, serves 4 (double for larger groups).
Ingredients for the Rice
- 250g basmati rice
- Salt and black pepper
- 2 tbsp olive oil
- 1 small onion, peeled and finely chopped
- 1 tsp ground allspice
- 0.75 tsp ground cinnamon
- 0.5 tsp ground cardamom
- 0.5 tsp ground turmeric
- 6 large garlic cloves, peeled and thinly sliced
- 1 large carrot, cut into 0.5cm cubes
- 350ml hot vegetable stock
- 120g frozen peas, defrosted
- 40g sultanas
- 40g golden raisins
- 20g toasted blanched almonds, roughly chopped
- 20g toasted pine nuts
- 5g parsley, finely chopped
- 5g dill, roughly chopped
- 30g unsalted butter
Method for the Rice
Rinse rice, soak in cold water with 0.5 tsp salt. Heat oil in a large saucepan, cook onion for 5 minutes on medium-low. Add spices and garlic, cook for 1 minute until fragrant, then stir in carrot for another minute.
Drain rice, add to pan with hot stock, 1.5 tsp salt, and black pepper. Bring to a boil, cover with a tea towel-wrapped lid, reduce heat, cook for 10 minutes, then rest covered for 5 minutes. Uncover, cool slightly, fluff with a fork, then stir in peas, sultanas, raisins, half the nuts, most herbs, and all butter. Transfer to a serving dish, garnish with remaining nuts and herbs.
This Easter feast not only delights the palate but also honours cultural roots, making it a memorable centrepiece for any celebration. Leftover lamb can be repurposed into a delicious shepherd's pie, ensuring no waste.
