Lamb Shoulder with Chermoula and Roasted Chickpeas

Ingredients

• 1.5 kg lamb shoulder, bone-in
• 3 tbsp olive oil
• 400 ml chicken stock
• Chermoula:
• 1 large bunch coriander
• 1 bunch flat-leaf parsley
• 4 garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp cayenne pepper
• Juice of 1 lemon
• 100 ml olive oil
• Salt
• Roasted chickpeas:
• 2 tins chickpeas, drained and dried
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt

Method

1. 1Blend the chermoula ingredients. Rub the lamb and marinate for at least 2 hours, preferably overnight.
2. 2Preheat the oven to 160 °C. Place the lamb in a roasting tin, pour in the stock. Cover with foil. Braise for 3.5 hours.
3. 3Remove foil, increase to 200 °C and roast for 20 minutes.
4. 4Chickpeas: Toss with oil and spices. Roast on a separate tray at 200 °C for 30 minutes until crisp.
5. 5Pull the lamb apart with forks. Serve with chickpeas, couscous and yoghurt.