Slow Cooked Leg of Lamb & Chickpeas

Servings

6

This slow-cooked leg of lamb is tender and infused with a rich tomato sauce and chickpeas, making it a perfect dish for special occasions. Paired with jeweled rice studded with nuts and dried fruit, it offers a comforting yet elegant dining experience.

Ingredients

  • ~2 lbs. butterflied leg of lamb
  • 2 tsp. Kosher salt
  • 2 tsp. ground black pepper
  • 24 oz. jar of Saturday Sauce
  • 32 oz. chicken bone broth
  • 15 oz. can chickpeas, drained and rinsed
  • 1 Tbsp. silan (date syrup)
  • ¼ cup + 1 Tbsp. extra virgin olive oil
  • 2 cups basmati rice, rinsed
  • 3 cups hot water
  • 1 Tbsp. chicken consomme powder
  • 2 tsp. Kosher salt
  • ½ tsp. Turmeric
  • ½ cup sliced almonds, toasted
  • ½ cup dried apricots, chopped
  • ½ cup golden raisins
  • ½ cup dried currants

Directions

  1. Pat the lamb dry and season generously on both sides with salt and pepper.
  2. Heat a Dutch oven over medium-high heat. Sear the lamb until browned on all sides (about 3–4 minutes per side).
  3. Place your Saturday Sauce in a pressure/slow cooker and add in your lamb, along with chicken consomme, chickpeas and silan.
  4. Slow cook on high pressure for seven hours.
  5. Once complete, boil for 30 minutes (valve open) to reduce the sauce. Serve & enjoy.
  6. Heat 1 Tbsp. of extra virgin olive oil in a pot on medium-high heat and toast rice for 5 minutes until fragrant.
  7. Add water and chicken consomme. Stir and cover with a lid (wrap lid in a dish towel, or parchment paper followed by aluminum foil) and cook over medium-low heat for about 15 minutes until all the water is absorbed. Fluff with a fork.
  8. Remove the rice from heat and transfer it to a large mixing bowl. Gently fold in the remaining ingredients—dried fruit, almonds, kosher salt, turmeric, and extra-virgin olive oil—until evenly combined. Serve & enjoy.
Back to blog