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. 

Ingredients

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 

Method

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.