Tender lamb shoulder

Name: Tender lamb shoulder
Total time: 6 h 10 min
Yield: 8
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

With tomatoes, chickpeas & preserved lemon

Serves 8

Cooks In6 hours 10 minutes (10 minutes prep, 6 hours cook)

DifficultyNot too tricky

Tomato

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

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

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5 Ingredients – Quick & Easy Food

By Jamie Oliver

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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.