This recipe is a great way to use up leftover meat from a Sunday roast. The juicy, succulent slow roasted lamb shoulder takes on a new lease of life with the addition of chickpeas and sweet peppers.
Ingredients
- ½ small lamb shoulder (700g will be plenty) or use the leftovers from the Easter roast on p87
- 1 garlic bulb, cloves separated
- 4 rosemary sprigs, leaves stripped
- 2 x 400g cans chickpeas, drained
- and rinsed
- 290g jar roasted red and yellow peppers, drained and sliced
- PLUS… 1 tbsp olive oil
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Place the lamb shoulder in a small roasting tin with the olive oil, garlic cloves and rosemary leaves, then season well. Pour 100ml water into the tin. Cover tightly with foil and roast the lamb in the oven for 2 hours until very tender. (After 1½ hours, remove the foil and roast uncovered for the remaining 30 minutes to crisp the skin.) Remove from the oven and rest for 10 minutes.
- 2. Remove the lamb from the tin, cut the meat from the bone and shred into bite-size pieces. Squeeze the roasted garlic cloves into the cooking juices (discard the skins of the garlic cloves) and mash with a fork. Set the tin on the hob over a low heat, then stir in the chickpeas to warm. Season to taste. To serve, toss the garlicky chickpeas with the roasted peppers and the shredded lamb.
Nutritional info
PER SERVING 564kcals, 22.9g fat (7.8g saturated), 38.1g protein, 31.4g carbs, 1.7g sugar, 0.4g salt
Chef's tip
All the hard work here is done in your oven. If you’re pressed for time during the week, you could cook the lamb a day or two ahead at the weekend, or on the day in a slow cooker. There will be plenty of lovely leftovers too. Serve with lots of crusty bread to mop up the juices.