Moroccan Spiced Lamb with Chickpeas + Mint Yogurt
Moroccan Roast Lamb with Chickpeas + Mint Yogurt
Rated 3.4 stars by 7 users
Cuisine
Moroccan
Servings
6-8
Prep Time
15 minutes
Cook Time
5 hours
Roast lamb The BOLD BEAN WAY
We've bean-ified this recipe from Alex Mackay by subbing the freekeh for our Queen Chickpeas and freshening it up with a mint yogurt.
It's a BEAUTY of a dinner party centre piece + all the better for getting beans involved in your Easter traditions
Ingredients
- 2-2.2kg British lamb shoulder, on the bone
- 1 tbsp vegetable oil
- 100g runny honey
- 6 fat garlic cloves, finely chopped
- 40g fresh ginger, grated
- Finely grated zest and juice 1 lemon, plus juice 1 lemon
- Finely grated zest and juice 2 oranges
- 2 tbsp ras el hanout spice mix
- 500g small onions, peeled and halved
- 150g raisins
- 750ml lamb or chicken stock
- 1½ tbsp dark soy sauce
- 1 heaped tbsp tomato purée
- 1-2 tsp cornflour mixed with 2 tbsp cold water
- Small handful basil and/or mint
- 60g toasted almonds, chopped and tossed with salt and ras el hanout
-
2 jars of Bold Bean Co Queen Chickpeas
Directions
For directions, see original post here:
https://www.deliciousmagazine.co.uk/recipes/moroccan-spiced-lamb-shoulder-freekeh/
Recipe Note
For the mint yogurt, add 5-6tbsp of greek yogurt, juice of 1 lemon, pinch of salt + a large handful of chopped mint to a bowl and stir to combine - dollop this over the finished dish for some real freshness
