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Tender lamb shoulder
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Total Time:
6 hours 10 minutes
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
Instructions:
  • Spread dried chickpeas in a 30cm x 40cm roasting tray. Quarter preserved lemons, remove seeds, finely chop rind, and add to the tray with some lemon liquor. Roughly chop tomatoes and add to the tray. Drizzle lamb with 1 tablespoon olive oil, rub with ras el hanout, salt, and pepper. Place lamb in the tray, pour 1 litre of water, cover tightly with foil, and place in a cold oven. Bake at 170ºC/325ºF/gas 3 for 6 hours. After 3 hours, stir in a splash of water. Once done, season chickpeas, drizzle with extra virgin olive oil, and shred the lamb with forks before serving.

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