Shoulder of lamb with chick peas and cauliflower rice

With Easter coming up super fast, I thought I would make a nice lamb recipe for you. This is seriously easy and really nice and healthy – but also rather special. You know, to make up for all the easter eggs you and your lot will be eating to celebrate the rebirth of Christ.

Easter is a funny celebration. It’s completely religious yet, like Christmas, it’s been taken over by commercialism and eating. I don’t mind the latter really. Not at all in fact. It’s always a nice weekend to get together with family and let them look after your children whilst you read newspapers and in return for the childcare cook them dinner.

I am hoping to do a vlog dessert to go alongside in the next few days, so watch this space.

Ingredients: 
2kg whole shoulder of lamb
3 onions, sliced roughly
1 bulb garlic
Few tablespoons of olive oil
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon of salt
2 x 400g tins of chick peas, drained
2 x 400g chopped tomatoes
Fresh coriander

To serve:
1 cauliflower

Instructions: 

1. Preheat oven to 150C.
2. Cover the lamb in oil and rub in half the spices and salt.
3. Put a large roasting tin on heat and add some oil. Sear the meat all over. Set aside.
4. Tip in onions and remaining spices and salt. Cook for 5 mins.
5. Add chick peas and tomatoes. A splash of water too. Bring to boil.
6. Pop lamb back on top. Cover loosely with foil. Roast for about 3 hours. Halfway though stir and add another small splash of water.
7. Cut garlic bulb in half, wrap in foil and pop in oven with lamb. I roasted my garlic for 3 hours but it was a tad overdone – better off taking it out after 2!
8. Meanwhile, remove leaves from cauliflower. Blitz cauliflower in processor.
9. Remove the meat after 3 hours. Set meat to one side. Season the chick peas and add coriander. Pop meat on top to rest for 1/2 hour at least. Cover to keep warm.
10. When almost ready to eat, microwave the cauliflower rice for 5 mins on high. If leaves are nice, then remove tough stalks and then fry in a little hot oil with some salt for a few minutes until wilted and a little crispy.
11. Season cauli rice and drizzle with oil. Serve alongside lamb, chick peas and fried leaves.