Slow Cooked Lamb with Chorizo & Chickpea rice
Medium
> 1 Hour
Serves 4
Slow Cooked Lamb with Chorizo & Chickpea rice
Method
Preheat oven to 130°C fan forced. Score the top of the lamb fat in a criss cross pattern. Combine the olive oil, lemon rind, 1 tablespoon juice and garlic. Spoon over both sides of the lamb, rubbing into the lamb with fingertips. Season. Pour enough stock into roasting pan to cover the base. Place lamb in pan and scatter with thyme. Press a piece baking paper right down on the surface of the lamb. Cover the dish with tight fitting lid or 2-3 layers heavy duty foil. Cook for 6 hours without removing the lid or foil.
Remove from the oven. Preheat grill on high. Remove the lid or foil from the lamb, put it under the grill 5-7 minutes or until golden and crisp.
30 minutes before lamb comes out of the oven, put chorizo into a medium saucepan over medium heat, cook 5-8 minutes, stirring often until light golden. Remove to a plate, cover to keep warm. Add the ghee and onion to the warm pan, cook, stirring occasionally, for 5 minutes or until soft. Add the cinnamon, bay leaves and cardamom, cook, stirring often, for 3 minutes until aromatic. Add the rice, stir for 2 minutes until lightly toasted. Stir in the stock and bring to the boil. Reduce heat to low, cover tightly and simmer gently for 15 minutes or until the rice is tender and all the stock is absorbed. Remove the pan from the heat and set aside, covered, for 5 minutes. Remove the bay leaves and cinnamon, stir in the chorizo and chickpeas, cover and stand 3 minutes.
Toss through coriander through rice and spoon onto a serving tray. Put lamb on top of the rice, shred meat and serve yoghurt.
Tip; you can shred the lamb on a board and toss it through the rice, spoon into bowls and serve with yoghurt.
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Slow Cooked Lamb with Chorizo & Chickpea rice
Medium
> 1 Hour
Serves 4
Ingredients
Method
Preheat oven to 130°C fan forced. Score the top of the lamb fat in a criss cross pattern. Combine the olive oil, lemon rind, 1 tablespoon juice and garlic. Spoon over both sides of the lamb, rubbing into the lamb with fingertips. Season. Pour enough stock into roasting pan to cover the base. Place lamb in pan and scatter with thyme. Press a piece baking paper right down on the surface of the lamb. Cover the dish with tight fitting lid or 2-3 layers heavy duty foil. Cook for 6 hours without removing the lid or foil.
Remove from the oven. Preheat grill on high. Remove the lid or foil from the lamb, put it under the grill 5-7 minutes or until golden and crisp.
30 minutes before lamb comes out of the oven, put chorizo into a medium saucepan over medium heat, cook 5-8 minutes, stirring often until light golden. Remove to a plate, cover to keep warm. Add the ghee and onion to the warm pan, cook, stirring occasionally, for 5 minutes or until soft. Add the cinnamon, bay leaves and cardamom, cook, stirring often, for 3 minutes until aromatic. Add the rice, stir for 2 minutes until lightly toasted. Stir in the stock and bring to the boil. Reduce heat to low, cover tightly and simmer gently for 15 minutes or until the rice is tender and all the stock is absorbed. Remove the pan from the heat and set aside, covered, for 5 minutes. Remove the bay leaves and cinnamon, stir in the chorizo and chickpeas, cover and stand 3 minutes.
Toss through coriander through rice and spoon onto a serving tray. Put lamb on top of the rice, shred meat and serve yoghurt.
Tip; you can shred the lamb on a board and toss it through the rice, spoon into bowls and serve with yoghurt.