ChefBookDinner · Mediterranean
Braised Lamb with Chickpeas and Salsa Verde
A flavorful dish featuring tender braised lamb served with chickpeas and bright salsa verde.
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- Prep
- 25 min
- Cook
- 180 min
- Total
- 205 min
- Serves
- 4
- Level
- Medium
Heads up: some details of this recipe were estimated by AI.
Method
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Season the lamb generously and brown it in a heavy-bottomed pot or Dutch oven.
Add liquid (such as stock or water) to almost cover the lamb, bring to a simmer, then cover tightly and transfer to a preheated oven (around 300°F/150°C) for slow braising until tender (approximately 3 hours).
While the lamb is braising, prepare the salsa verde according to your preferred recipe (typically involving fresh herbs like parsley and basil, capers, anchovies, garlic, olive oil, and acid like lemon juice or vinegar).
In the last 30 minutes of cooking, add the chickpeas to the braising liquid to heat through and absorb flavor.
Once the lamb is fork-tender, shred or portion the meat.
Serve the braised lamb and chickpeas, spooning a generous amount of fresh salsa verde over the top.
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