Yotam Ottolenghi’s lamb recipes

Slam in the lamb for a Chinese cumin stir-fry, Mediterranean meatballs and Middle Eastern pastriesIt’s hard to beat a leg or shoulder of lamb, roasted for many hours in the oven with a bunch of your favourite vegetables and herbs. But the same qualities that make lamb so ideal for long and slow cooking – the rich meat, high in fat and flavour – also work their magic when you cook it for a much shorter time. Today’s dishes range from less than half an hour’s cooking