Marinated roast lamb with chickpea puree and garlic beans.


This was a bit of a surprise HIT! Who knew that simple old chick peas pureed up into a mash could be so awesome together with lamb. Have a go, it’s tasty.

For the lamb

1 – 1 1/2kg lamb roast (leg, shoulder etc.)
4 garlic cloves (crushed with salt)
1/2 lemon (juice of)
2 teaspoons paprika (sweet or smoked)
1 small red onion (grated)
4 tablespoons fresh thyme (chopped)
2 tablespoons red wine vinegar
1 tablespoon olive oil

For the chickpea puree

2 400g cans chickpeas
4 tablespoons olive oil
1/2 large onion (finely chopped)
3 garlic cloves (finely chopped)
2 teaspoons cumin seeds (roughly ground in a mortar)
30 strands saffron (infused in 2 tbsp boiling water for 5 minutes)
2 tablespoons fresh parsley (chopped)
salt & pepper

For the beans

250g green beans
2 garlic cloves (very finely chopped)
30g butter

To marinade the lamb, The night before or a few hours in advance, mix all the ingredients together. Stab the meat deeply all over with a knife. Rub the marinade all over. Cover and place in the fridge for at least 2 hours.

Cook the meat depending on it’s size and type. For this weight at least for 40 minutes, or longer depending on your taste. While the meat is cooking make the puree and then as the meat is resting for 10 minutes make the beans.

To make the puree. Drain the chick peas, reserving the liquid. Now puree using a hand held mixer or in a food processor. Add the liquid to create a sloppy consistency like a wet mashed potato.

Heat the oil in a medium pan and cook the onions, garilc and cumin until browned. Mix in the puree together with the saffron mixture. Simmer for 5 minutes. Stand back as it spits and HURTS! Remove from heat and add some salt and pepper if you feel like it.

To make the beans, steam for 4-5 minutes until cooked through. Melt the butter in the pan and gently saute the garlic and beans for 3-4 minutes.

Serve lamb slices, with the puree and beans. Delicious!!

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