Recipe Lamb shoulder with chickpeas and sherry : Hearty Dishes and Tasty

Recipe Lamb shoulder with chickpeas and sherry : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Lamb shoulder with chickpeas and sherry has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 6 serving, Capable cooks level.

This recipe for lamb roast is sure to be a winter favourite.

Ingredients:

  • 2 tablespoons olive oil
  • 45g can anchovies in olive oil
  • 6 cloves garlic, halved, plus 3 extra, crushed
  • 2 tablespoons finely chopped rosemary
  • 1 lamb shoulder, boned, trimmed, shank attached
  • 125ml (1/2 cup) dry white wine
  • 500ml (2 cups) dry sherry (see note)
  • 500ml (2 cups) Massel chicken style liquid stock
  • 300g (1 1/2 cups) dried chickpeas, soaked overnight
  • 1/2 teaspoon saffron threads
  • 250g green beans, trimmed
  • 1 tablespoon sherry vinegar (see note)
  • 1/2 bunch flat-leaf parsley
  • 50g slivered almonds, roasted
  • 3 hard-boiled egg yolks

Method

  • Step 1
    Pour oil into a roasting pan, place in the oven, then preheat to 220C. Combine anchovies, extra crushed garlic and rosemary in a bowl. Place lamb, skin-side down, on a chopping board, then spread with anchovy mixture and roll up. Secure with kitchen string at 3cm intervals. Place lamb in roasting pan, skin-side down, roast for 10 minutes, then turn over and roast for a further 10 minutes.
  • Step 2
    Place wine, sherry and stock in a saucepan and bring to the boil over high heat. Drain chickpeas, then add to roasting pan with halved garlic cloves, saffron and boiling stock mixture. Cover tightly with foil. Reduce oven to 150C and roast for 2 hours. Add beans and cook for a further 30 minutes or until meat is very tender. Season chickpea mixture with salt and pepper, then stir in vinegar.
  • Step 3
    Roughly chop parsley and almonds. Place in a bowl, crumble in egg yolks and stir gently to combine. Scatter parsley and egg yolk mixture over lamb shoulder to serve.

Lamb shoulder with chickpeas and sherry

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