Recipe

Spiced Lamb Shoulder with Chickpeas & Flatbread

Name: Spiced Lamb Shoulder with Chickpeas & Flatbread
Yield: 6–8
Ingredients: 2kg bone-in lamb shoulder; Sea salt and black pepper; For the spice rub: 2 tsp ground cumin; For the spice rub: 2 tsp ground coriander; For the spice rub: 1 tsp ground cinnamon; For the spice rub: 1 tsp sweet smoked paprika; For the spice rub: ½ tsp ground allspice; For the spice rub: ¼ tsp chilli flakes; For the spice rub: 4 tbsp olive oil; For the chickpeas: 2 × 400g tins chickpeas, drained; For the chickpeas: 400g tinned chopped tomatoes; For the chickpeas: 1 large onion, finely diced; For the chickpeas: 3 cloves garlic, finely sliced; For the chickpeas: 2 tbsp olive oil; For the chickpeas: 1 tsp ground cumin; For the chickpeas: sea salt; To serve: thick Greek yoghurt, warmed flatbreads, fresh coriander

A whole lamb shoulder slow-roasted with warm spices until completely tender and pulling from the bone, served over a base of spiced chickpeas with yoghurt and flatbread. A dish for feeding a table.

Serves 6–8

Ready in 4 hrs 30 min

Keeps 3 days fridge. Reheat gently with a splash of water.

Level Moderate

2kg bone-in lamb shoulder
Sea salt and black pepper
For the spice rub: 2 tsp ground cumin
For the spice rub: 2 tsp ground coriander
For the spice rub: 1 tsp ground cinnamon
For the spice rub: 1 tsp sweet smoked paprika
For the spice rub: ½ tsp ground allspice
For the spice rub: ¼ tsp chilli flakes
For the spice rub: 4 tbsp olive oil
For the chickpeas: 2 × 400g tins chickpeas, drained
For the chickpeas: 400g tinned chopped tomatoes
For the chickpeas: 1 large onion, finely diced
For the chickpeas: 3 cloves garlic, finely sliced
For the chickpeas: 2 tbsp olive oil
For the chickpeas: 1 tsp ground cumin
For the chickpeas: sea salt
To serve: thick Greek yoghurt, warmed flatbreads, fresh coriander

A whole bone-in lamb shoulder feeds 6–8 people generously and is one of the most forgiving large-format dishes in the kitchen. The high collagen content of the shoulder means it becomes more tender the longer it cooks — an extra 30 minutes doesn't risk dryness the way a leg might. The ideal is for the meat to pull away from the bone in large, soft pieces when you press on it with a spoon. At this point, the shoulder can be shredded directly in the roasting tin, mixed with the cooking juices, and served straight away. No resting, no carving — the ease of service is part of the point.

Method

If possible, prepare the lamb the night before. Mix all the spice rub ingredients into a paste. Using a sharp knife, score the lamb shoulder all over — make cuts 2cm deep across the top, sides, and between the bones if accessible. Work the spice paste into every cut and over the entire surface of the meat. Cover and refrigerate overnight. Remove from the fridge 1 hour before roasting.

Preheat the oven to 160°C (140°C fan). Place the lamb shoulder fat-side up in a large, deep roasting tin. Add 200ml water to the base of the tin — this prevents the spice rub from burning during the long cook. Cover the tin very tightly with two layers of foil, crimping the edges firmly. Roast for 4 hours without opening.

While the lamb roasts, make the spiced chickpeas. Warm the olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt. Cook for 8 minutes until soft. Add the garlic and ground cumin and cook for 2 minutes until fragrant. Add the drained chickpeas and tinned tomatoes. Season generously with salt. Simmer for 20 minutes until the sauce has reduced slightly and the chickpeas are well-flavoured. Set aside.

After 4 hours, remove the foil from the lamb. Increase the oven temperature to 200°C (180°C fan). Return the lamb uncovered for 20–30 minutes until the surface is deeply caramelised and darkened at the edges. Test the lamb: press firmly on the thickest part — the meat should yield completely and you should be able to pull pieces away with your fingers. If there's any resistance, return to the oven covered for a further 30 minutes.

Remove the lamb from the oven. Reheat the chickpeas over medium heat, adding a small splash of water if needed. Taste and adjust the seasoning. Spoon the chickpeas onto a large serving platter or warm serving dish.

Using two large forks or tongs, pull the lamb meat from the bone in large pieces directly over the chickpeas — the meat should fall away with minimal effort. Tip any resting juices and the cooking liquid from the base of the roasting tin over the meat. Add generous spoonfuls of thick yoghurt. Scatter fresh coriander generously over the top. Serve immediately with warm flatbreads for scooping.

✦ Chef's note

This dish feeds a crowd without requiring any active cooking once the lamb is in the oven — making it ideal for entertaining. A simple cucumber and mint salad alongside cuts through the richness of the lamb and chickpeas. The spice rub can be adjusted: more chilli for heat, a pinch of ground ginger for warmth. Leftovers are excellent the next day — warm the lamb and chickpeas together in a pan with a splash of water and serve over rice, or stuff into flatbread with yoghurt and pickled chilli for an excellent lunch.