Tender lamb shoulder

Name: Tender lamb shoulder
Cook time: 370 min
Total time: 370 min
Yield: 8
Ingredients: 500g dried chickpeas; 2 preserved lemons (20g each); 1kg ripe plum tomatoes; 1 x 2kg lamb shoulder, bone in; 2 heaped teaspoons ras el hanout

(1 Review)

With tomatoes, chickpeas & preserved lemon

Dairy-free Gluten-free

6 hrs 10 mins (10 minutes prep, 6 hours cook)

Not Too Tricky

serves 8

nutrition per serving

Calories

26%

Fat

38%

Saturates

51%

Sugars

Salt

12%

Protein

75%

Carbs

14%

Fibre

of an adult’s reference intake

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver

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Ingredients

500g dried chickpeas

2 preserved lemons (20g each)

1kg ripe plum tomatoes

1 x 2kg lamb shoulder, bone in

2 heaped teaspoons ras el hanout

Method

Pour the dried chickpeas into a 30cm x 40cm roasting tray.
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 as you go.
Drizzle the lamb with 1 tablespoon of 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, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven.
Turn the temperature to 170ºC/325ºF/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable – after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil.
To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks.