Name: Miguel's slow roasted lamb shoulder with romesco and chickpeas
Total time: 3 h 1 min
Yield: 4
Ingredients: 250g dried chickpeas, soaked in water overnight; 2 tbs extra virgin olive oil; 2kg lamb shoulder, bone in; 4 garlic cloves, crushed; 1 lemon, zested; 2 sprigs rosemary, finely chopped; 250ml white wine; 500ml chicken stock; Romesco:; 1 red capsicum; 1 red chilli; ¼ cup extra virgin olive oil; 2 tsp smoked paprika; 2 tbs flaked almond, toasted and chopped; 2 garlic cloves, crushed; 1 tomato, deseeded and chopped; 2 tbs red wine vinegar; 2 tbs finely chopped parsley leaves, plus extra leaves to serve

Ingredients

Method

Serves : 4

Time needed : +3h

Difficulty : easy

Fancy yourself a gourmet chef? Take your home cooking game to the next level with this slow-roasted lamb shoulder recipe. Seasoned to perfection with a side of soaked chickpeas and Romesco sauce, this beautifully slow-cooked meat will fall straight off the bone.

Ingredients

Method

Ingredients

250g dried chickpeas, soaked in water overnight

2 tbs extra virgin olive oil

2kg lamb shoulder, bone in

4 garlic cloves, crushed

1 lemon, zested

2 sprigs rosemary, finely chopped

250ml white wine

500ml chicken stock

Romesco:

1 red capsicum

1 red chilli

¼ cup extra virgin olive oil

2 tsp smoked paprika

2 tbs flaked almond, toasted and chopped

2 garlic cloves, crushed

1 tomato, deseeded and chopped

2 tbs red wine vinegar

2 tbs finely chopped parsley leaves, plus extra leaves to serve

Ingredients

Method

For the lamb

1. Preheat oven to 150 fan forced.

2. Heat oil in a casserole pan then brown the lamb well all over. Leaving the lamb fat side up.

3. Combine the garlic, lemon zest and rosemary then spread all over the lamb. Add the wine and stock to the side, do not pour over the lamb. Cover with baking paper and lid then add to oven.

4. Cook for 2 hours then remove the lid. Drain the soaked beans then add around the lamb. Cover with a lid and cook for a further 2 hours. For the final 15 minutes of cooking, increase the oven to 200 and cook with the foil removed to brown the lamb further.

5. Remove lamb from the oven and rest for 10 minutes, skim fat from the pan and serve with romesco and extra parsley.

For the romesco

1. Place the capsicum and chilli over an open flame or fire. Cook, turning regularly, for 4−5 minutes until the skinned has charred and blistered.

2. Place in a bowl and cover with plastic wrap. Set aside to steam for 10 mins, this will help loosen the skins.

3. Peel the capsicum and chilli and remove the seeds (leave the chilli seeds in if you like it spicy). Roughly chop the capsicum and transfer to a serving bowl.

4. In a mortar & pestle, place the almonds, garlic, chilli and smoked paprika and olive oil. Pound into a smooth paste then combine with capsicum, tomato, red wine vinegar, parsley. Season to taste, drizzle with the remaining olive oil and mix gently to combine.

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