Name: Roast Lamb With Chick Peas And Lemons
Yield: 6
Ingredients: 200g (scant 1 cup) dried chickpeas; 1.2–1.5kg lamb shoulder or leg, bone-in, cut into large chunks; 3–4 tbsp extra virgin olive oil; 1 large onion, finely chopped; 5–6 garlic cloves, minced or smashed; 1 tsp ground cumin; 2–3 fresh rosemary sprigs; 200ml (scant 1 cup) dry white wine; 1–2 tsp dried oregano; 2–3 preserved lemons, rinsed and halved; About 400ml (1¾ cups) water or stock; Sea salt and freshly ground black pepper

VMG Recipes