This is another Jamie Oliver 5 ingredient recipe which was simple and fun to make. I found the preserved lemons in Sainsburys in the special ingredients section and followed the recipe word for word.
I would recommend soaking the chickpeas overnight, despite the 6hr cooking time my chickpeas were still a little tough. I’d also add more water or cook at a lower temperature because it all dried out / burnt a bit and there was no gravy. Most of my chickpeas were stuck to the tray. 🙁
The overall flavour was nice but the lemons were too overpowering for me, maybe next time I will add less of the liquid.
- 500 g dried chickpeas
- 3 preserved lemons
- 1 kg ripe plum tomatoes
- 1 x 2 kg lamb shoulder , bone in
- 2 heaped teaspoons ras el hanout
- Pour the dried chickpeas into a roasting tray.
- Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with 2 Tbsp of the liquid from the jar
- Roughly chop the tomatoes, adding them to the tray as you go.
- Drizzle the lamb with 1Tbsp of olive oil, then rub the ras el hanout and a pinch of sea salt and black pepper. Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven.
- Turn the temperature to 170ºC/325ºF/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable