Rocket & Squash’s Welsh Lamb with leeks and chickpeas – Eat Welsh Lamb and Welsh Beef

Ingredients

• 1.8-2kg PGI Welsh Lamb shoulder
• 300g dried chickpeas, soaked overnight
• 500g trimmed leeks, cut into 3cm batons
• 2 garlic bulbs, halved
• ½ 15g pack of oregano
• 250ml dry white wine
• 850ml water
• Freshly ground black pepper
• Sea salt and extra virgin olive oil to serve
• ½ 15g pack of oregano, leaves picked and finely chopped
• 50g bunch flat leaf parsley, leaves picked and finely chopped
• 1 garlic clove, minced
• ½ tsp chilli flakes
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp flaky salt dissolved in 75ml water