This Easter feast is steeped in the flavours and traditions of the Middle East, with slow-cooked lamb taking centre stage. After a long, slow cook, the meat becomes tender and rich, with spices melting into every bite. Served with flatbreads, tahini, fresh herbs and sharp pickles, it invites everyone to build their own perfect mouthful. Across the Middle East and Mediterranean, lamb symbolises generosity and celebration, especially at Easter, when roasting it remains an adored tradition.
The lamb is marinated with garlic, olive oil and aromatic spices the night before, to give the flavours time to deepen, then, after luxuriating in the oven, it emerges golden, fragrant and meltingly tender. The recipe, which serves eight, requires a 2-2½kg bone-in lamb shoulder and takes about five hours and 15 minutes to cook, plus resting time.
For the spicy pickled lemon, two large lemons are thinly sliced and mixed with lemon juice, shatta (a fermented chilli sauce), sugar, cumin, turmeric and salt. This is packed into a sterilised jar and stored in the fridge. The lamb is pierced all over and coated with a paste made from onion, garlic, ginger, parsley, fenugreek, cumin, coriander, paprika, turmeric, cinnamon, cloves, vinegar, oil and salt. It is then covered and chilled overnight.
After marinating, the lamb is brought to room temperature, placed in a roasting tin with 500ml water, covered tightly with foil and baked at 170C (150C fan) for four hours. The foil is then removed and the lamb is baked for another hour, with the oven increased to 180C (160C fan) for the last 30 minutes. The lamb is ready when fork-tender and easily pulls away from the bone. It is served with the spicy pickled lemon and jewelled rice.
The jewelled rice, or ruz mfalfal, is a festive dish where fluffy, separated grains are prized. It is made with basmati rice, onion, garlic, carrot, spices, stock, peas, sultanas, golden raisins, almonds, pine nuts, parsley, dill and butter. The rice is rinsed, soaked, then cooked with the aromatics and stock, covered with a tea towel-wrapped lid, until tender. The finished dish is garnished with nuts, herbs and butter.
