Tender Lamb Shoulder

Savor the rich flavors of North African cuisine with this tender lamb shoulder slow-cooked with chickpeas and preserved lemons. Perfect for a cozy family dinner or a special gathering with friends.

• 500 g dried chickpeas
• 2 preserved lemons (20g each)
• 1 kg ripe plum tomatoes
• 1 kg lamb shoulder, bone in
• 2 heaped teaspoons ras el hanout
• 1 tablespoon olive oil
• 1 litre water
• 1 tablespoon extra virgin olive oil

Method

1. 1

   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.

2. 2

   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.

3. 3

   Turn the temperature to 170°C/325°F/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.

4. 4

   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.