Tender lamb shoulder
SERVES 8 PREP 10 MINUTES COOK 6 HOURS Nutritional count per serving: 522kcal; 26.7g fat, 10.2g sat fat; 37.4g protein; 35.3g carbs; 5.8g sugar; 0.7g salt; 1.4g fibre. 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 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. 2 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 170°C 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. 3 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.