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Slow-roast Lamb with Chickpeas, Peppers and Bay

By OcadoLife
Meltingly tender Slow-roast Lamb with Chickpeas, Peppers and Bay is the ideal dish if you’re hosting a family feast – the lamb ticks away in the oven, leaving you free to crack on with everything else. With 2 of your 5…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1 whole shoulder of lamb (typically 1.65kg)
  • 3 tbsp extra-virgin olive oil
  • 6 onions, thickly sliced
  • 8 fresh bay leaves, torn
  • 200ml dry white wine
  • 500ml chicken stock, hot (gluten free, if required)
  • 1 (700g) jar chickpeas
  • 450g baby or piccerella peppers, stalks removed but left whole
  • 2 tbsp red wine vinegar
  • 1 large handful flat-leaf parsley, chopped

Method

3 steps

  1. Step 1

    Preheat the oven to 170°C/150°C fan/gas 4. Pat the lamb dry with kitchen towel; rub with the oil and season generously with salt and black pepper. Scatter the onions and bay leaves over the base of a large roasting tin, then sit the lamb on top. Pour in the wine 
and stock; cover tightly with kitchen foil and roast for 3½ hrs.

  2. Step 2

    Remove from the oven, uncover and tumble in the chickpeas (juice and all) and peppers; toss to coat in the juice. Return to the oven, increasing the temperature to 200°C/180°C fan/gas 6. Cook for 45 mins more or until the lamb is soft and the peppers are blistered.

  3. Step 3

    Remove the lamb to rest on a platter for 20 mins, covered loosely with foil to keep warm. Meanwhile, stir the vinegar and parsley into the chickpeas and peppers. Taste and adjust the seasoning as needed. Add to the platter, letting the chickpeas pool around the lamb, then bring to the table and start carving!