Roast Lamb with Spiced Chickpea:
I was challenged to re-create a dish created by Davide de Croci, chef for Millennium’s Bailey’s Hotel using British lamb. His version is shown below.
The recipe can be found here. Be careful about the oven temperature – don’t read this as celsius or your pieces of lamb will end up the size of a golfball! (The oven needs to be on a very low heat).
Here’s my attempt at Roasted Lamb with Spiced Chickpeas:
The lamb fell away from the bone and was incredibly tender. As a family, we are all spice lovers, and for our taste felt this needed a little more oomph, so I added some Harissa paste and then we absolutely loved it. Sorry Davide, I couldn’t resist adding my own touch to your already lovely recipe.