Spicy lamb with artichokes and chickpeas, served with spicy pumpkin – Food & Home Magazine
A must-try recipe! A flavourful dish of Spicy lamb with artichokes and chickpeas all perfectly complemented by the warming notes of spicy pumpkin.
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Ingredients
- <h3>Lamb</h3>
- 30ml (2 tbsp) brown sugar
- 1,5kg deboned rolled leg of lamb
- salt
- freshly ground black pepper
- 4 bay leaves
- 150ml verjuice
- 1 x 410g tin chickpeas, drained
- 1 x 400g tin artichoke hearts, drained
- 1 bunch of fresh mint, chopped
- 1 garlic bulb, roasted and halved, to serve
- <h3>Spicy pumpkin</h3>
- 45ml (3 tbsp) olive oil
- 7,5ml (1½ tsp) ground turmeric
- 5ml (1 tsp) sweet chilli and ginger jam
- ½ blue-skinned pumpkin, seeded and sliced into wedges
- 125ml (½ cup) raw cashew nuts
- 50ml almonds
- 125ml (½ cup) pumpkin seeds
- 60ml (¼ cup) sunflower seeds
- 125ml (½ cup) dried cranberries
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