Mediterranean Lamb and Chickpea Stew
Cooking time: 2 hr 20 mins
What you need
1kg boned leg of John Penny lamb
1tbsp olive oil
1 onion, finely sliced
10-12 garlic cloves, skin on
400g can chopped tomatoes
400g can chickpeas, drained
3-4 sprigs thyme
300ml lamb or vegetable stock
50g pitted black olives
2tsp anchovy puree
How to cook
Heat the oven to Gas 4, 180ºC, fan 160ºC, 350°F. Season the lamb first, then heat the oil in a large, flameproof casserole dish and brown the lamb on all sides.
Reduce the heat and add the onion to the pan. Saute until golden.
Stir in the garlic cloves, tomatoes, chickpeas, thyme, and half the stock and bring to a gentle simmer.
Cover and place in the oven for 2 hours, stirring occasionally. Add more of the stock if necessary. After 1 hour add the olives and anchovy puree.
Remove the lamb and slice before serving.
Serve with the cooking sauce on the side.