Mediterranean lamb and chickpea stew
- Rating: 4 stars
- Takes: 20 mins to prepare and 2 hrs 20 mins to cook
- Serves: 4
- 1kg boned leg of lamb
- 1tbsp olive oil
- 1 onion, finely sliced
- 10-12 garlic cloves, skin on
- 400g can chopped tomatoes
- 400g can chickpeas, drained
- 3-4 sprigs thyme
- 300ml lamb or vegetable stock
- 50g pitted black olives
- 2tsp anchovy puree
Each serving contains 795 calories, 5g sugar, 55g fat, 24g saturates and 3.3g salt.
Heat the oven to Gas 4, 180ºC, fan 160ºC. Season the lamb first, then heat the oil in a large, flameproof casserole dish and brown the lamb on all sides.
Reduce the heat and add the onion to the pan. Saute until golden. Stir in the garlic cloves, tomatoes, chickpeas, thyme, and half the stock and bring to a gentle simmer.
Cover and place in the oven for 2 hours, stirring occasionally. Add more of the stock if necessary. After 1 hour add the olives and anchovy puree.
Remove the lamb and slice before serving. Serve with the cooking sauce on the side.
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