December 14, 2021
Lamb & Chickpea Bake
This lamb dish is hearty and perfect for a cold winter's night. The rich flavours pair perfectly with a glass of Pinot Noir for a luxurious dining experience.
18oz dried chickpeas
2 preserved Lemons (about 1oz each) from the jar
2lbs ripe plum tomatoes
2-3lbs Lamb Shoulder, bone in
2 heaped teaspoons ras el hanout
Pour the dried chickpeas into a roasting dish (with sides). Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar. Roughly chop the tomatoes, adding them to the tray.
Drizzle the lamb with 1 olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper. Sit the lamb in the tray on top of the chickpeas, tomatoes etc and pour in a litre of water, cover tightly with tine foil and place into the oven.
Turn the oven on to 325F and leave the lamb in there for 6 hours, or until the chickpeas are cooked and the lamb pulls apart easily.
3 hours into the cooking, remove the lamb, and add a splash of water and cover tightly again. Place back in the oven for the remaining 3 hours.
When you serve, pull the lamb apart, season the chickpeas and serve.
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