Warm Salad of Lamb and Chickpeas

Charmaine Lu -
  • 700g lamb shoulder
  • 1 garlic bulb, cloves separated
  • 4 sprigs of rosemary, leaves picked
  • 2 x 400g tins of chickpeas, drained
  • 300g jar of roasted red and yellow capsicums, sliced
  • 1 tbsp olive oil
  • 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