A feast to serve with chickpeas with roasted peppers.


  • 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


  • Lamb:
  • 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.
  • The fine powder is what you are looking for. Rub the spice mixture all over lamb.
  • In the centre of the lamb put some sliced garlic and the chilli. Roll it up and secure with some string.
  • Rub the out side of the lamb with natural yoghurt.
  • Place in a preheated oven at a high temperature, 190°C for 20-30 minutes. 
  • Richard places the lamb on a trivet of bones that have been in the oven already.
  • Allow the meat to rest for 35 minutes in a warm oven while you finish off the chickpeas.
  • Chickpeas with Roasted Peppers:
  • Soak the chickpeas in 1l of water for 24 hours.
  • 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.
  • 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.
  • When the chickpeas are cooked allow all the cooking liquid to evaporate.
  • Add some of the spice mix used on the lamb and add the peppers and olive oil. Season to taste.
  • To serve: Slice the meat and serve with the chickpeas.

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