Kerry Lamb

A feast to serve with chickpeas with roasted peppers.

Ingredients


  • lamb:
  • 1 shoulder of lamb boned and flattened (approx 120g per person)
  • 3 parts coriander, 1 part cumin
  • 200 g natural yoghurt
  • 2 cloves of garlic
  • 2 small chilli’s (deseeded and sliced)
  • salt and pepper
  • chickpeas with roasted peppers:
  • 1 kg chick peas
  • 1 l water to soak
  • 2 red peppers
  • 2 yellow peppers
  • 2 green peppers
  • olive oil
  • bouquet garni

Method

  1. Lamb:
  2. Heat the cumin and coriander seeds in a frying pan. Once heated through blitz the seeds with a hand held liquidiser and pass the seeds through a sieve.
  3. The fine powder is what you are looking for. Rub the spice mixture all over lamb.
  4. In the centre of the lamb put some sliced garlic and the chilli. Roll it up and secure with some string.
  5. Rub the out side of the lamb with natural yoghurt.
  6. Place in a preheated oven at a high temperature, 190°C for 20-30 minutes. 
  7. Richard places the lamb on a trivet of bones that have been in the oven already.
  8. Allow the meat to rest for 35 minutes in a warm oven while you finish off the chickpeas.
  9. Chickpeas with Roasted Peppers:
  10. Soak the chickpeas in 1l of water for 24 hours.
  11. In a sauce pan cook the chickpeas in boiling water for 2 hours, you will need to top up the water as it boils off.
  12. Halve the peppers, coat them in oil and grill them until the skin begins to blister. Then place them in a bowl cover with cling film and allow cool. Once cooled peel the skin away, roughly chop the peppers and cover with olive oil.
  13. When the chickpeas are cooked allow all the cooking liquid to evaporate.
  14. Add some of the spice mix used on the lamb and add the peppers and olive oil. Season to taste.
  15. To serve: Slice the meat and serve with the chickpeas.




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