Mustard & Rosemary Lamb

14 Ingredients

Number of servings

1 cup dried chickpeas, rinsed
1/4 cup plain flour
2 carrots, cut into 2cm chunks
1/4 cup parsley, chopped
2 cup salt-reduced chicken stock
1 large red onion, sliced
1 lemon, zested, juiced
1/2 cup white wine
900-1.60kilograms butterflied lamb shoulder roast, Mint & Rosemary
1 cup sourdough bread, roughly torn
2tablespoons grain mustard
1tablespoons olive oil
3 sprig rosemary, leaves stripped
1 garlic clove, crushed

Method

Step 1 of 3

Combine chickpeas, onion and carrot in the bowl of a slow cooker. Remove excess fat from lamb and cut into large pieces. Season with salt and pepper and toss with half the flour to coat. Add lamb to cooker.

Step 2 of 3

Whisk a little of the stock into the remaining flour until smooth. Add remaining stock, wine, mustard, rosemary and lemon juice. Pour into cooker. Cover with lid. Cook on high setting for 3 hours (or reduce to low setting and cook for 6 hours).

Step 3 of 3

Meanwhile, mix breadcrumbs with lemon zest, oil and garlic, rubbing together well. Toast in a dry frying pan over medium heat for 5 minutes or until golden and fragrant. Transfer to a bowl and stir in parsley. Spoon lamb and chickpea stew into serving bowls. Top with breadcrumb mixture, scatter with herbs and serve.