Ten­der lamb shoul­der

Australian Women’s Weekly NZ - - QUICK AND EASY FOOD -

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.