Forequarter of lamb with chickpea cream and fennel salad


You'll need

1 forequarter of lamb (about 2kg), jointed (see note) 400 ml each dry white wine and chicken stock 60 ml (¼ cup) extra-virgin olive oil To serve: fresh chickpeas, blanched (optional, see note), and lemon wedges   Chickpea cream 1 kg dried chickpeas, soaked overnight in cold water, drained 5 garlic cloves 200 ml hot chicken stock 150 ml mild-flavoured extra-virgin olive oil Juice of 1½ lemons   Fennel salad 2 cups (loosely packed) flat-leaf parsley 1 baby fennel bulb, shaved on a mandolin, placed in iced water until required, drained ½ Spanish onion, shaved on a mandolin 2 tbsp extra-virgin olive oil 2 tbsp lemon juice 1 tbsp finely chopped preserved lemon rind

Method

  • 01
  • Preheat oven to 250C. Place lamb in a large roasting pan, pour wine, stock and oil over, season well to taste and roast until starting to turn golden (15 minutes). Reduce oven to 150C and roast, basting frequently, until meat falls from the bone (2½-3 hours).
  • 02
  • For chickpea cream, combine chickpeas and enough cold water to cover generously in a saucepan (do not salt water), bring to the boil over medium heat, reduce heat to low and simmer until tender, adding garlic in last 20 minutes of cooking (45 minutes-1 hour). Drain, transfer to a food processor and blend until chickpeas break down. Gradually add stock and oil, process to a smooth purée, add lemon juice and 3 tsp salt and stir to combine.
  • 03
  • For fennel salad, toss ingredients to combine in a bowl and set aside.
  • 04
  • Spoon chickpea cream onto plates, top with lamb, fennel salad and fresh chickpeas if using. Drizzle with pan juices and serve with lemon wedges.
Note Ask your butcher to joint the lamb; this makes it easier to serve portions on the bone. Fresh chickpeas are difficult to find; when in season, they’re available from Field to Feast.

This recipe is from the April 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Rich Barossa shiraz.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool