Warm lamb and chickpea salad

Warm lamb and chickpea salad

This warm lamb salad recipe is a great way to use up left over meat, and provides a delicious alternative Sunday lunch.

Warm lamb and chickpea salad

  • Serves icon Serves 4
  • Time icon Hands on time 10 mins, plus 2 hours 5 mins cooking time

This warm lamb salad recipe is a great way to use up left over meat, and provides a delicious alternative Sunday lunch.

Nutrition: per serving

Calories
564kcals
Fat
22.9g (7.8g saturated)
Protein
38.1g
Carbohydrates
31.4g (1.7g sugars)
Salt
0.4g

Ingredients

  • ½ small lamb shoulder (700g will be plenty)
  • 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
  • 1 tbsp olive oil
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.

Nutrition

Nutrition: per serving
Calories
564kcals
Fat
22.9g (7.8g saturated)
Protein
38.1g
Carbohydrates
31.4g (1.7g sugars)
Salt
0.4g

delicious. tips

  1. All the hard work here is done in your oven. There will be plenty of lovely leftovers too. Serve with lots of crusty bread to mop up the juices.

  2. 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.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Recipes using chickpeas

Warm squash, chorizo and chickpea salad with caramelised onions

Roasted squash pairs perfectly with chorizo and chickpeas in this...

Save recipe icon Save recipe icon Save recipe

Lamb leg steak recipes

Warm lentil and lamb salad

An easy and satisfying main meal salad recipe with tender...

Save recipe icon Save recipe icon Save recipe

Winter salad recipes

Spicy Oriental lamb salad

A budget Asian-style recipe that’s low in calories and carbohydrates....

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.