Tender lamb shoulder

With tomatoes, chickpeas & preserved lemon

Tender lamb shoulder

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%
  • Sugars 5.8g 6%
  • Salt 0.7g 12%
  • Protein 37.4g 75%
  • Carbs 35.3g 14%
  • Fibre 1.4g -
Of an adult's reference intake
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
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients

Method

  1. Pour the dried chickpeas into a 30cm x 40cm roasting tray.
  2. 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.
  3. Roughly chop the tomatoes, adding them to the tray as you go.
  4. 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.
  5. Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven.
  6. 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.
  7. 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.
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