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Ingredients

1 Shoulder of lamb (around 1.5kg)
4 tbsp Moroccan tagine-style paste
Juice of 1/2 fresh lemon
200ml white wine
2 onions
knob of butter
1 tbsp olive oil
1 tin chickpeas
250g baby plum tomatoes, halved
450ml vegetable stock
2 tbsp chopped mint leaves
3 tbsp chopped coriander

Pre-heat the oven to 180c, fan 160c, gas 4

Place the shoulder of lamb in a roasting tin, rub in the tagine paste all over the lamb. Next mix the juice of half the lemon with the wine and pour into the tin. Cover the whole tin with foil and put it into the oven. Immediately reduce the oven temperature to 160c, fan 140c, gas 3 and cook the lamb for 3 hours.

Prepare the onions and thinly slice them and gently fry in the butter and oil for 25-30 minutes or until meltingly soft. Stir in the drained chickpeas and tomatoes and cook together for a few minutes, then set to one side.

After 3 hours remove the foil from the lamb and return it to the oven for a further 30 minutes. Remove after 30 minutes from the tin and leave it to rest, covered on a board.

Tip the juices from the roasting tin into a jug and leave to settle for a few minutes, then spoon off the excess fat. Pour the juices back into the tin and place the tin over a direct heat. Add the stock and bring to simmering point and bubble together for a few minutes.

Reheat the onion and chickpea mixture and add the mint, coriander and a squeeze of lemon juice. Check the seasoning an adjust to taste. Shred the lamb or cut it into chunks and serve with the juices and onion chickpea.

Moroccan slow cooked shoulder of lamb
Ingredients 1 Shoulder of lamb (around 1.5kg) 4 tbsp Moroccan tagine-style paste Juice of 1/2 fresh lemon 200ml white wine 2 onions knob of butter 1 tbsp olive oil 1 tin chickpeas 250g baby

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