Pulled lamb and chickpeas
I always worry that I wont have enough food when I cook for friends but this time I cooked quite a lot too much. I bought a shoulder of lamb for 5 people and there was plenty left over. I don’t mind at all as lamb is great the next day. I love the texture of the shoulder meat and I took my time, removing the fat and pulling it for dinner.
Pulled lamb and chick peas
Preparation time 20 minutes (includes pulling the lamb)
Cooking time 25 minutes
Oven 220C or 430F
- pulled lamb left overs
- 1 1/2 dl chickpeas (soaked overnight and boiled until soft)
- 3 tbsp roughly ground chestnuts
- 1 dl or 1/2 cup light cream
- smoked paprika powder
- 1 handful of raw cashew nuts
- paprika powder
- 1/2 sliced leek
- salt & pepper
Drain the chickpeas and heat oil in a frying pan. When the oil is hot first add the chestnuts and let fry for about a minute before adding the chickpeas and dust them generously with smoked paprika and add salt and pepper. Let fry in the pan until they start to make a popping sound.
When they have colour add the cashew nuts, let them get some colour and then add the leeks and the lamb. Let fry for about 5 minutes and then add the cream to the bottom of the pan and place in the over for 15 minutes. When it is out of the oven sprinkle the sprouts on top and serve.
This is a dish for a cold evening, it is hearty, rich and full of flavor. The chickpeas gets a nice texture and the meat is soft in places and slightly browned in others, pure comfort food but still quite light