A delicious winter meal, perfect for impressing a loved one.


  • For the lamb

  • 1x lamb shoulder (including bone)

  • 10ml olive oil

  • Salt

  • Pepper

  • For the chickpea puree

  • 1x tin cooked chickpeas

  • 250ml cream

  • For the mint bread sauce

  • 10g crustless sourdough

  • 30ml milk

  • 1/2 bunch of mint

  • 1/2 clove of garlic

  • 1/4 bunch of parsley

  • 150ml olive oil

  • 25ml chardonnay vinegar


  • 1.

    Pre-heat the oven to 170°C

  • 2.

    Lightly season the lamb with salt and pepper

  • 3.

    Place lamb in oven and cook for 4 hours, until meat is falling off the bone

  • 4.

    Drain the chickpeas and add to 250ml of cream. Bring to a simmer and cook for 20 minutes over very low heat

  • 5.

    Season chickpeas and blend until smooth

  • 6.

    Remove from oven and rest, keeping lamb warm

  • 7.

    For the minted bread sauce, soak the Sourdough  in bowl of milk for 5 minutes. Remove and squeeze out excess milk

  • 8.

    Add the soaked bread to the mint and parsley and place in a blender

  • 9.

    Add olive oil and garlic and blend until smooth. Do not add the chardonnay vinegar until serving

  • 10.

    On a large oval platter, spoon on the smooth chickpea puree and spread evenly across the plate

  • 11.

    Place the lamb on top of the puree and spoon the mint bread sauce generously over the top

  • 12.

    To add an extra element, oven-roast some  tomatoes until the skin is just blistered


Recipe courtesy of Le PubĀ 

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