1forequarter of lamb (about 2kg), jointed (see note)
400 ml eachdry white wine and chicken stock
60 ml (¼ cup)extra-virgin olive oil
To serve:fresh chickpeas, blanched (optional, see note), and lemon wedges
1 kgdried chickpeas, soaked overnight in cold water, drained
200 mlhot chicken stock
150 mlmild-flavoured extra-virgin olive oil
Juiceof 1½ lemons
2 cups(loosely packed) flat-leaf parsley
1baby fennel bulb, shaved on a mandolin, placed in iced water until required, drained
½Spanish onion, shaved on a mandolin
2 tbspextra-virgin olive oil
2 tbsplemon juice
1 tbspfinely chopped preserved lemon rind
Preheat oven to 250C. Place lamb in a large roasting pan, pour wine, stock and oil over, season well to taste and roast until starting to turn golden (15 minutes). Reduce oven to 150C and roast, basting frequently, until meat falls from the bone (2½-3 hours).
For chickpea cream, combine chickpeas and enough cold water to cover generously in a saucepan (do not salt water), bring to the boil over medium heat, reduce heat to low and simmer until tender, adding garlic in last 20 minutes of cooking (45 minutes-1 hour). Drain, transfer to a food processor and blend until chickpeas break down. Gradually add stock and oil, process to a smooth purée, add lemon juice and 3 tsp salt and stir to combine.
For fennel salad, toss ingredients to combine in a bowl and set aside.
Spoon chickpea cream onto plates, top with lamb, fennel salad and fresh chickpeas if using. Drizzle with pan juices and serve with lemon wedges.
Note Ask your butcher to joint the lamb; this makes it easier to serve portions on the bone. Fresh chickpeas are difficult to find; when in season, they’re available from Field to Feast.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.