Braised Lamb with Chickpeas and Salsa Verde
Braised Lamb with Chickpeas and Salsa Verde
Ingredients
For the Braised Lamb
- 3 shallots, sliced
- 4 garlic, cloves, smashed and peeled
- 1 tablespoon salt, or to taste
- 1 teaspoon black peppercorns, freshly cracked, or to taste
- 1 teaspoon ground cumin
- 4 sprigs fresh thyme
- 3 pounds lamb leg or shoulder, bone-in
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 4 cups chicken stock, or enough to partially submerge lamb
- 1 jar cooked chickpeas, 15-ounce, drained
For the Salsa Verde
- 1 bunch fresh parsley, about 1 cup packed
- 1 bunch fresh mint, about 1/2 cup packed
- 2 tablespoons capers, drained
- 1 lemon, zested
- 1/4 cup olive oil
- 1/2 lemon, juiced
Instructions
- 1
Preheat your oven to 400°F. Place the sliced shallots and smashed garlic in a metal roasting pan. Season them with 1/2 teaspoon of salt, 1/4 teaspoon of black peppercorns, and 1/2 teaspoon of ground cumin. Add the fresh thyme sprigs to the pan.
⏱️ 5 min•🌡️ 400
- 2
Place the lamb leg or shoulder on top of the aromatics in the pan. Spread the Dijon mustard evenly over the lamb. Drizzle 2 tablespoons of olive oil over the lamb. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Turn the lamb over and drizzle with another 1 tablespoon of olive oil, then season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Rub the seasonings into the lamb to ensure it's well coated.
⏱️ 10 min
- 3
Place the pan with the seasoned lamb into the preheated oven and roast for 30 minutes, or until the lamb is nicely browned on all sides.
⏱️ 30 min•🌡️ 400
- 4
Remove the pan from the oven. Carefully pour the white wine over the lamb. Add enough chicken stock to the pan to partially submerge the lamb (about 4 cups). Cover the pan tightly with aluminum foil. Reduce the oven temperature to 325°F and return the covered pan to the oven to braise for 3 hours, or until the lamb is falling off the bone.
⏱️ 190 min•🌡️ 325
- 5
While the lamb is braising, prepare the salsa verde. Place the fresh parsley, fresh mint, and capers into a food processor. Grate the zest of one lemon into the food processor. Drizzle 1/4 cup of olive oil over the ingredients. Process until finely chopped and combined. Squeeze the juice from half a lemon into the food processor and process again until the salsa verde reaches the desired consistency.
⏱️ 10 min
- 6
Once the lamb is fully cooked and tender, carefully remove the pan from the oven and remove the aluminum foil. Transfer the cooked lamb from the pan to a separate plate. Spoon some of the cooking liquid over the lamb to keep it moist. Strain the remaining cooking liquid from the pan into a saucepan, discarding the solids.
⏱️ 10 min
- 7
Add the drained cooked chickpeas to a small saucepan. Pour about 1 cup of the strained cooking liquid over the chickpeas. Heat the chickpeas and liquid gently on the stove over medium-low heat until warmed through.
⏱️ 5 min
- 8
To serve, place a spoonful of the heated chickpeas and their liquid on a serving plate. Using a fork, easily pull apart the tender braised lamb, removing the bone if desired. Place a portion of the shredded lamb on top of the chickpeas. Spoon additional cooking liquid over the lamb and chickpeas. Add a generous spoonful of the prepared salsa verde next to the lamb. Drizzle a final touch of olive oil over the entire dish and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Lamb with Chickpeas and Salsa Verde
For the Braised Lamb
- 3 shallots, sliced
- 4 garlic, cloves, smashed and peeled
- 1 tablespoon salt, or to taste
- 1 teaspoon black peppercorns, freshly cracked, or to taste
- 1 teaspoon ground cumin
- 4 sprigs fresh thyme
- 3 pounds lamb leg or shoulder, bone-in
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 4 cups chicken stock, or enough to partially submerge lamb
- 1 jar cooked chickpeas, 15-ounce, drained
For the Salsa Verde
- 1 bunch fresh parsley, about 1 cup packed
- 1 bunch fresh mint, about 1/2 cup packed
- 2 tablespoons capers, drained
- 1 lemon, zested
- 1/4 cup olive oil
- 1/2 lemon, juiced
Instructions
- 1
Preheat your oven to 400°F. Place the sliced shallots and smashed garlic in a metal roasting pan. Season them with 1/2 teaspoon of salt, 1/4 teaspoon of black peppercorns, and 1/2 teaspoon of ground cumin. Add the fresh thyme sprigs to the pan.
⏱️ 5 min•🌡️ 400 - 2
Place the lamb leg or shoulder on top of the aromatics in the pan. Spread the Dijon mustard evenly over the lamb. Drizzle 2 tablespoons of olive oil over the lamb. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Turn the lamb over and drizzle with another 1 tablespoon of olive oil, then season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Rub the seasonings into the lamb to ensure it's well coated.
⏱️ 10 min - 3
Place the pan with the seasoned lamb into the preheated oven and roast for 30 minutes, or until the lamb is nicely browned on all sides.
⏱️ 30 min•🌡️ 400 - 4
Remove the pan from the oven. Carefully pour the white wine over the lamb. Add enough chicken stock to the pan to partially submerge the lamb (about 4 cups). Cover the pan tightly with aluminum foil. Reduce the oven temperature to 325°F and return the covered pan to the oven to braise for 3 hours, or until the lamb is falling off the bone.
⏱️ 190 min•🌡️ 325 - 5
While the lamb is braising, prepare the salsa verde. Place the fresh parsley, fresh mint, and capers into a food processor. Grate the zest of one lemon into the food processor. Drizzle 1/4 cup of olive oil over the ingredients. Process until finely chopped and combined. Squeeze the juice from half a lemon into the food processor and process again until the salsa verde reaches the desired consistency.
⏱️ 10 min - 6
Once the lamb is fully cooked and tender, carefully remove the pan from the oven and remove the aluminum foil. Transfer the cooked lamb from the pan to a separate plate. Spoon some of the cooking liquid over the lamb to keep it moist. Strain the remaining cooking liquid from the pan into a saucepan, discarding the solids.
⏱️ 10 min - 7
Add the drained cooked chickpeas to a small saucepan. Pour about 1 cup of the strained cooking liquid over the chickpeas. Heat the chickpeas and liquid gently on the stove over medium-low heat until warmed through.
⏱️ 5 min - 8
To serve, place a spoonful of the heated chickpeas and their liquid on a serving plate. Using a fork, easily pull apart the tender braised lamb, removing the bone if desired. Place a portion of the shredded lamb on top of the chickpeas. Spoon additional cooking liquid over the lamb and chickpeas. Add a generous spoonful of the prepared salsa verde next to the lamb. Drizzle a final touch of olive oil over the entire dish and serve immediately.
⏱️ 5 min