5 Ingredients – Quick & Easy Food
By Jamie Oliver
6 hrs 10 mins (10 minutes prep, 6 hours cook)
Not Too Tricky
serves 8
Recipe From
Ingredients
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
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.
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