Lamb with chickpeas and sofrito

Australian Gourmet Traveller recipe for lamb with chickpeas and sofrito.
Lamb with chickpeas and sofrito

Lamb with chickpeas and sofrito

William Meppem
5H 15M
5H 35M

You’ll need to begin this recipe a day ahead.





1.Preheat oven to 160C. Heat oil in a casserole over high heat. Add lamb shoulder and turn occasionally until browned (3-5 minutes), remove from casserole and set aside. Add capsicum, onion, celery, garlic, bay leaves and spices to casserole and stir occasionally over low heat until onion is very soft (20 minutes), then add tomato and cook until thick (20 minutes). Add lamb, pour over sherry and bake, covered, until lamb is just tender (2 hours). Add chickpeas and 500ml water and cook until chickpeas are tender and lamb is falling from the bone (2½ hours).
2.Meanwhile, for picada, pound almonds, garlic and paprika in a mortar and pestle until a coarse paste forms. Serve lamb and chickpeas with picada spooned over.

Drink Suggestion: Gutsy Spanish tempranillo. Drink suggestion by Max Allen


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