This dish is the ultimate crowd-pleaser, combining rich slow-roasted lamb with chickpeas.
Serves: 8-10 | Total Time: 3 hours, 45 mins
Ingredients
- 2kg (approx.) lamb shoulder with bone
- 1-2 Tbsp Moroccan seasoning
- 1 Tbsp tomato paste
- 1 punnet cherry tomatoes
- 400g can chickpeas, drained & rinsed
- 500ml Campbell’s Bone Broth Beef
To serve:
- ½ cup natural Greek yoghurt
- Seeds from ½ pomegranate
- 1 salad onion or shallot, thinly sliced
- ½ cup fresh mint
- 10 wholemeal flat breads
Method
- Preheat oven to 160oC fan forced. Combine Moroccan seasoning and tomato paste in a small bowl. Rub mixture all over the lamb shoulder, and place in a large ovenproof dish. Pour Campbell’s Bone Broth around the lamb.
- Add cherry tomatoes and chickpeas, cover with lid or with a sheet of baking paper and a sheet of foil. Cook for 3 ½ hrs. Remove lid / foil and cook for a further 30 min at 200oC fan-forced to brown.
- Remove lamb from baking dish, cover to keep warm and rest for 15-20 min.
- Serve lamb drizzled with roasting juices. Top with Greek yoghurt, pomegranate seeds, salad onion slices and mint.
Recipe and image kindly provided by Campbell’s.