You’ll need to begin this recipe a day ahead to soak the chickpeas.
Ingredients
Chickpea cream
Fennel salad
Method
Main
1.Preheat oven to 250C. Place lamb in a large roasting pan, pour wine, stock and oil over, season well to taste and roast until starting to turn golden (15 minutes). Reduce oven to 150C and roast, basting frequently, until meat falls from the bone (2½-3 hours).
2.For chickpea cream, combine chickpeas and enough cold water to cover generously in a saucepan (do not salt water), bring to the boil over medium heat, reduce heat to low and simmer until tender, adding garlic in last 20 minutes of cooking (45 minutes-1 hour). Drain, transfer to a food processor and blend until chickpeas break down. Gradually add stock and oil, process to a smooth purée, add lemon juice and 3 tsp salt and stir to combine.
3.For fennel salad, toss ingredients to combine in a bowl and set aside.
4.Spoon chickpea cream onto plates, top with lamb, fennel salad and fresh chickpeas if using. Drizzle with pan juices and serve with lemon wedges.
Ask your butcher to joint the lamb; this makes it easier to serve portions on the bone. Fresh chickpeas are difficult to find; when in season, they’re available from Field to Feast.
This recipe is from the April 2013 issue of
.
Drink Suggestion: Rich Barossa shiraz. Drink suggestion by Max Allen
Notes