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Kerry Lamb


  • Lamb:

  • 1 shoulder of lamb boned and flattened (approx 120g per person)

  • 3 parts coriander, 1 part cumin

  • 200g natural yoghurt

  • 2 cloves of garlic

  • 2 small chilli's deseeded and sliced

  • Salt and pepper

  • Chickpeas with Roasted Peppers:

  • 1 kg of chick peas

  • 1l water to soak

  • 2 red peppers

  • 2 yellow peppers

  • 2 green peppers

  • Olive oil

  • Bouquet garni


  • Lamb::

  • 1.

    Heat the cumin and coriander seeds in a frying pan. Once heated through blitz the seeds with a hand held liquidiser and pass the seeds through a sieve.

  • 2.

    The fine powder is what you are looking for. Rub the spice mixture all over lamb.

  • 3.

    In the centre of the lamb put some sliced garlic and the chilli. Roll it up and secure with some string.

  • 4.

    Rub the out side of the lamb with natural yoghurt.

  • 5.

    Place in a preheated oven at a high temperature, 190°C for 20-30 minutes.

  • 6.

    Richard places the lamb on a trivet of bones that have been in the oven already.

  • 7.

    Allow the meat to rest for 35 minutes in a warm oven while you finish off the chickpeas.

  • Chickpeas with Roasted Peppers::

  • 1.

    Soak the chickpeas in 1l of water for 24 hours.

  • 2.

    In a sauce pan cook the chickpeas in boiling water for 2 hours, you will need to top up the water as it boils off.

  • 3.

    Halve the peppers, coat them in oil and grill them until the skin begins to blister. Then place them in a bowl cover with cling film and allow cool. Once cooled peel the skin away, roughly chop the peppers and cover with olive oil.

  • 4.

    When the chickpeas are cooked allow all the cooking liquid to evaporate.

  • 5.

    Add some of the spice mix used on the lamb and add the peppers and olive oil.

  • 6.

    Season to taste.

  • To serve::

  • 1.

    Slice the meat and serve with the chickpeas.

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