Here’s a recipe that seems like it is going to be complicated but turns out to be very simple. It also looks impressive when served and is an easy way to feed six to eight friends. Full disclosure, this is my adaption of a recipe I saw on a Jamie Oliver show – yes, I do watch Jamie Oliver from time to time!
As always, the simpler the dish, the more important it is to put the best quality products into it. For example, your own home-made preserved lemons.
Ingredients:
- 1 bone-in whole lamb shoulder, about 2 kg
- 400 g dry chickpeas
- 1 preserved lemon
- 1 can plum tomatoes in juice, about 300 ml
- 2 heaped teaspoons of ras al hanout
- 2 onions
- 4 cloves garlic
- 2 bay leaves, 1 sprig rosemary
- Olive oil
- Salt and pepper
Notes:
Ras al hanout is a north African spice mix of which it is said that every cook and producer has their own unique recipe. I spoke to the gentleman who sells spices from a truck at the Tuesday market in Orthez. When he heard I was cooking lamb shoulder, he recommended a 50/50 mix of his ras al hanout and his couscous spices. All this to say that you can use any mix of spices you like.
Preparation:
- The day before, drizzle the lamb shoulder with olive oil then season well with salt and pepper. Sprinkle all over with the ras al hanout and rub in well, getting into all the corners and crannies. Leave overnight in the fridge covered with plastic wrap.
- The next day, preheat the over to 325 deg F. Peel the garlic and remove the germ. Peel the onions. Chop both roughly. Quarter the preserved lemon, remove and discard the pulp, chop the peel.
- Pour the chickpeas into a Dutch oven large enough to hold the lamb shoulder. Add the garlic and onion. Add the tomatoes and their juice, breaking them up with your hands. Add 750 ml of water, the bay leaves, rosemary sprig and the preserved lemon. Stir all well.
- Place the lamb shoulder on top and cover. Roast in the oven for 3 hours. Remove the lid to allow the liquid to reduce and the lamb skin to get crispy and golden, continue roasting uncovered for 1 hour.
- Taste the chickpeas and season as needed. The lamb should be completely tender and almost falling apart, so allow guests to serve themselves with a spoon.