Lamb shoulder with chickpeas and sherry

Recipes / Meat

This recipe for lamb roast is sure to be a winter favourite.

Recipe «Lamb shoulder with chickpeas and sherry» presented in category Recipes / Meat, to prepare this dish you will need no more 2:50 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 45g can anchovies in olive oil, 6 cloves garlic, halved, plus 3 extra, crushed, 2 tbsp finely chopped rosemary, 1 lamb shoulder, boned, trimmed, shank attached , 125ml dry white wine, 500ml dry sherry, 500ml Massel chicken style liquid stock , 300g dried chickpeas, soaked overnight, 1/2 tsp saffron threads, 250g green beans, trimmed, 1 tbsp sherry vinegar, 1/2 bunch flat-leaf parsley, 50g slivered almonds, roasted, 3 hard-boiled egg yolks.

Ingredients:

  • 2 tbsp olive oil 
  • 45g can anchovies in olive oil 
  • 6 cloves garlic, halved, plus 3 extra, crushed 
  • 2 tbsp finely chopped rosemary 
  • 1 lamb shoulder, boned, trimmed, shank attached 
  • 125ml dry white wine 
  • 500ml dry sherry 
  • 500ml Massel chicken style liquid stock 
  • 300g dried chickpeas, soaked overnight 
  • 1/2 tsp saffron threads 
  • 250g green beans, trimmed 
  • 1 tbsp sherry vinegar 
  • 1/2 bunch flat-leaf parsley 
  • 50g slivered almonds, roasted 
  • 3 hard-boiled egg yolks 

Instructions

  1. Pour oil into a roasting pan, place in the oven, then preheat to 220C. Combine anchovies, extra crushed garlic and rosemary in a bowl. Place lamb, skin-side down, on a chopping board, then spread with anchovy mixture and roll up. Secure with kitchen string at 3cm intervals. Place lamb in roasting pan, skin-side down, roast for 10 minutes, then turn over and roast for a further 10 minutes.
  2. Place wine, sherry and stock in a saucepan and bring to the boil over high heat. Drain chickpeas, then add to roasting pan with halved garlic cloves, saffron and boiling stock mixture. Cover tightly with foil. Reduce oven to 150C and roast for 2 hours. Add beans and cook for a further 30 minutes or until meat is very tender. Season chickpea mixture with salt and pepper, then stir in vinegar.
  3. Roughly chop parsley and almonds. Place in a bowl, crumble in egg yolks and stir gently to combine. Scatter parsley and egg yolk mixture over lamb shoulder to serve.