For the dressing, combine all ingredients and stir well. Season to taste.
In a bowl, mix the Moroccan spice powder with 1 tablespoon of the olive oil. Brush over the lamb and set aside.
Heat a chargrill pan or barbecue to medium-high heat and cook the lamb for 3-4 minutes each side (200 gram pieces) until lightly charred, but still rare inside. Set aside and cover with foil to rest for 10 mins.
Meanwhile, pour 3/4 cup of boiling water over the cous cous and cover with a lid. Let it stand for 5 mins, then add a little olive oil and fluff with a fork. Season well.
To a large bowl, add the cous cous, drained chickpeas, cherry tomatoes, cucumber, red onion, chopped mint, chopped parsley and goats cheese. Gently toss together.
Arrange the chickpea salad on a large plate or salad bowl. Slice the lamb and arrange on the salad. Crumble some more goats cheese if desired. Drizzle the dressing and season well.
Bring the family together this Easter with a slow roasted lamb shoulder. Serve with your favourite roast vegetables for a meal worth celebrating!
The perfect dish to bid farewell to the cooler months as we celebrate Spring Lamb. Adrian Richardson's Lancashire Hotpot is a delicious meal for the family.
Each mouthful of this soft, off-the-bone lamb is packed with stunning, complex flavours. Contrary to the cooking time, it’s a very low maintenance recipe that you can leave it in the oven and cook it untouched for mostly the whole duration. Once finish, you’re left with this tender lamb and beautifully fluffy golden rice to serve. I made this recipe on a workday – it’s that easy! Working from home meant I popped this in the oven at around 3pm, and it was ready by 6.30 for dinner.