Braised shoulder of lamb with chickpeas, onions, garlic and oregano
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Braised shoulder of lamb with chickpeas, onions, garlic and oregano
'This is a firm family favourite of ours, and always makes an appearance at Easter,' says chef José Pizarro. 'At this time of year we’re approaching the end of the lamb season, so I recommend gentle slow cooking to make the meat deliciously tender.’
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
565Kcal
Fat
25gr
Saturates
10gr
Carbs
20gr
Sugars
5gr
Fibre
2gr
Protein
56gr
Salt
0.6gr
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
Ingredients
- 1 garlic bulb
- 2 large onions, sliced
- 8 sprigs fresh oregano, leaves picked, plus extra sprigs to garnish
- 2 tbsp olive oil
- a 1.6-1.8kg lamb shoulder, on the bone
- 150ml manzanilla (or fino) sherry
- 150ml chicken stock*
- 2 x 400g tins chickpeas, rinsed and drained
- 1 x 30g pack parsley, chopped
- chargrilled rustic bread, to serve*
Step by step
- Preheat the oven to 160°C, fan 140°C, gas 3.
- Break the garlic bulb up to separate the cloves then toss together with the onions, oregano and olive oil in a roasting tin, with plenty of seasoning. Season the lamb well and place on top. Pour in the sherry and stock then cover with foil, crimping the edges tightly around the tin to seal in the lamb.
- Roast for 3½ hours then remove the foil and increase the oven temperature to 190°C, fan 170°C, gas 5.
- Strain the juices from the tin. Allow to separate then spoon off the top layer of fat and pour the juices back into the tin. Add the chickpeas to the juices around the lamb and cook for a further 35-45 minutes, uncovered, until the lamb is golden.
-
Scatter with lots of parsley and serve with chargrilled or crusty bread to mop up the juices. Garnish with sprigs of oregano, if you like.
*Check your stock is gluten-free and serve with gluten-free bread, if required.
