TENDER LAMB SHOULDER
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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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Method
Preheat oven to 70ºC/325ºF/ (Gas 3 )
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 the oven.
Cook the lamb for 3 hours then stir a splash of water into the chickpeas, covering tightly again with foil. Cook for a further 3 hours until the chickpeas are cooked
through and the lamb is pullable.
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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