Tomato & Chickpea Lamb Shoulder

Name: Tomato & Chickpea Lamb Shoulder
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Ingredients: 2 x 400g tins chickpeas; 750g cherry-medium sized tomatoes, halved; 85g double concentrate tomato paste (I like the Mutti brand); 7 shallots, peeled and halved; 6 sprigs thyme, leaves picked (if you can be bothered, I just throw mine in); ½ whole lemon, finely diced; 500ml chicken stock; Chilli flakes (optional, not often present in my cooking these days because I’m feeding a bb); 2 heads garlic, sliced in half horizontally (use your knife to pull off the hard root cluster at the bottom); 1.3-1.8kg lamb shoulder; 2 tbsp extra virgin olive oil

8 steps

Prep:30minCook:7h

NOTES For the gremolata: ½ cup parsley leaves, finely chopped 1 clove garlic, finely chopped or grated Zest of 1 lemon 2 tbsp extra virgin olive oil Juice of ½ lemon Salt flakes, to taste To serve: Natural yoghurt

Updated at: Thu, 17 Aug 2023 11:27:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1108.7 kcal (55%)

Total Fat71.1 g (102%)

Carbs54.8 g (21%)

Sugars12.9 g (14%)

Protein62.3 g (125%)

Sodium990 mg (50%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 x 400gtins chickpeas

750gtomatoes

cherry-medium sized, halved

85gdouble concentrate tomato paste

I like the brand

7shallots

peeled and halved

6 sprigsthyme

leaves picked, if you can be bothered, I just throw mine in

0.5whole lemon

finely diced

500mlchicken stock

Chilli flakes

optional, not often present in my cooking these days because I’m feeding a bb

2 headsgarlic

sliced in half horizontally, use your knife to pull off the hard root cluster at the bottom

1.3kglamb shoulder

2 Tbspextra virgin olive oil

Instructions

Step 1

If you are organised enough and have the lamb shoulder the night before, or even the morning of, remove it from its packaging, place it on a tray and sprinkle the fatty top with table salt until well covered. Just before cooking, let your lamb come to room temperature and dab with a paper towel to remove the moisture. This will give you a crispier, thinner crust.

Step 2

Preheat the oven to 150°C (I use an oven thermometer to make sure my oven is at the right temperature especially when cooking things like this because you don’t want it to be too high and burn or too low and not be pull apart tender in time).

Step 3

In a large Dutch oven, add chickpeas, chopped tomatoes, tomato paste, shallots, thyme, diced lemon, stock and a good pinch of salt flakes.

Step 4

Stir well, and nestle in garlic heads with the cut sides facing up.

Step 5

Place the lamb shoulder on top, fat side up, rub with olive oil and season with salt and cracked black pepper.

Step 6

Cook, uncovered, for 4-5 hours, until very tender.

Step 7

For the gremolata, mix together ingredients and season to taste.

Step 8

Serve with natural yoghurt and gremolata. Sandwiches the next day: Elite.