Cut: Shoulder Chops
Serves: 4
Preparation time: 30 mins
Cooking time: 2 hrs
Temperature: 160°C
Cooking method:
Lamb
The lamb shoulder chops are beautifully cooked in the mixture of spices and vegetables, with a sweetness in the lamb bought out with the dates.
- Preheat the oven to 160°C.
- Mix the spices together in a bowl, then sprinkle evenly over the lamb shoulder chops.
- Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add the chops and brown on both sides. Transfer to a large casserole dish. Wipe out the pan with kitchen paper.
- Add the remaining oil, the onion wedges, carrots, potatoes and dates with any remaining spices into the pan and cook for 2-3 minutes, tossing them with a wooden spoon.
- Pour the tomatoes and stock into the hot frying pan and bring up to a simmer, then spoon into the casserole dish with the chops and season.
- Place in the oven and cook for 1½ hours. Remove from the oven and add the chickpeas. Return to the oven for a further ½ hour.
- Serve alongside steamed broccoli or your favourite greens.