Warm Salad of Lamb and Chickpeas

Preheat the oven to 180C. Place the meat in a roasting tin with the olive oil, garlic, rosemary leaves and plenty of seasoning. Pour 100ml of water into the tin, cover with foil and roast for 2 hours. After 90 mins, remove the foil and roast for the remaining 30 mins uncovered. Leave to rest for 10 mins.
Remove the lamb from the tin, cut the meat from the bone and shred into bite-size pieces. Squeeze the garlic cloves into the cooking juices, mash with a fork, and por in the chickpeas. Place the tin on the hob to warm through, season well and toss the garlicky chickpeas with the sliced capsicums and shredded lamb to serve.

2 hrs

4 serving

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