Easter and lamb go together like chocolate and eggs and this slow-roasted lamb shoulder is the perfect main course to serve at your Easter celebration. The preparation is minimal so start the cooking process early in the morning and have the roast ready as guests arrive!
Not a fan of lamb? Try this lemon and rosemary roast chicken with chorizo stuffing.
Slow-roasted lamb shoulder and chickpeas with preserved lemon, pistachio and mint pesto
- 1 lamb shoulder, bone in
- 3 – 4 fresh rosemary sprigs
- salt and freshly ground black pepper, to taste
- olive oil, to drizzle
- DUKKAH-COATED LABNEH EGGS WITH CRISP BREAD
- 1 large carrot, peeled and chopped
- 2 celery sticks, chopped
- 1 onion, peeled and quartered
- 2 garlic heads, halved
- 2 lemons, halved
- 250ml (1 cup) white wine
- 500ml (2 cups) lamb/chicken stock
- 1 x 400g tin chickpeas, drained and rinsed well
- MINT PESTO
- 2 handfuls fresh mint leaves
- handful fresh parsley, stalks removed
- 1 garlic clove, peeled
- 60ml (¼ cup) pistachios, toasted
- 30ml (2 tbsp) preserved lemon peel, finely chopped
- 30ml (2 tbsp) extra virgin olive oil + extra, if needed
Preheat the oven to 150°C. Poke the lamb shoulder with the tip of a sharp knife a few times and place a few rosemary leaves in each slit. Season the lamb well and rub with olive oil.
Arrange the carrot, celery and onion in a large roasting dish and top with the lamb. Add the garlic heads and lemons to the dish and pour in the wine and stock. Cover with foil and place in the oven until the meat is falling off the bone, 6 – 8 hours.
Remove the foil, toss in the chickpeas and place under a preheated grill to crisp up the skin.
For the pesto, place all of the ingredients in a blender and blitz until combined, but still chunky, adding enough olive oil to form a sauce.
Serve the lamb on a platter with the garlic. Squeeze the preserved lemons over and serve with the pesto.