Braised lamb with Harissa Chickpeas

Cook Time 3–4 hours

Serves 4

Ingredients

2kg lamb shoulder, bone-in

1 tbsp olive oil

1 tbsp ground cumin

1 tbsp ground coriander 

1 onion, sliced

1 red capsicum, sliced  

1 head of garlic, halved horizontally 

4 sprigs fresh rosemary 

500ml chicken or beef stock

Juice of 1 lemon 

Salt and pepper 

1 tbsp harissa paste

2 cans of chickpeas, drained

2 large handfuls of baby spinach

To Serve

¼ cup Greek yoghurt

Method

Bring the lamb out of the fridge 1–2 hours before cooking. 

Preheat the oven to 160°C. 

Season the lamb with salt and pepper

Heat oil in a 30cm braising pan and sear the lamb all over until golden. Remove. Add the onions and capsicum and cook for 5-10 minutes to soften and caramelise. Now add the garlic and return the lamb shoulder, fat side up. Sprinkle cumin and coriander over the lamb, and then add the rosemary sprigs. Pour stock around the lamb and cover with the lid. 

Cook for 3-4 hours until melting tender. Turn the oven up to 200°C and remove the lid. Cook the lamb for a further 30 minutes to caramelise the skin.

Remove the lamb from the pan and rest it on a plate. Return the pan to the heat and add the harissa and chickpeas, and stir through. Bring to the boil and cook until the liquid has reduced by ¾. Turn off the heat, then add the spinach, yoghurt and lemon juice. Stir through.

To serve, arrange the lamb on top of the chickpeas.