Jamie Oliver

Tender lamb shoulder

With tomatoes, chickpeas & preserved lemon

Tender lamb shoulder

Serves 8
Cooks In6H 10M (10 minutes prep, 6 hours cook)
DifficultyNot too tricky
Nutrition per serving
  • Calories
    522
    26%
  • Fat
    26.7g
    38%
  • Saturates
    10.2g
    51%
  • Protein
    37.4g
    75%
  • Carbs
    35.3g
    14%
  • Sugars
    5.8g
    6%
  • Salt
    0.7g
    12%
  • Fibre
    1.4g
    -

Of an adult's reference intake

5 Ingredients – Quick & Easy Food
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
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Ingredients

  • 500 g dried chickpeas
  • 2 preserved lemons , (20g each)
  • 1 kg ripe plum tomatoes
  • 1 x 2 kg lamb shoulder , bone in
  • 2 heaped teaspoons ras el hanout
Tap For Method
5 Ingredients – Quick & Easy Food
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver

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Tap For Ingredients

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.

Tip

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Nutrition per serving
  • Calories
    522
    26%
  • Fat
    26.7g
    38%
  • Saturates
    10.2g
    51%
  • Protein
    37.4g
    75%
  • Carbs
    35.3g
    14%
  • Sugars
    5.8g
    6%
  • Salt
    0.7g
    12%
  • Fibre
    1.4g
    -

Of an adult's reference intake