Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!
Baked lamb with chickpeas and spinach

Baked lamb with chickpeas and spinach

Reviewed by our expert panel
Serves: 5
Time to make: 55 mins
Hands-on time: 15 mins
Total cost: $19.25 / $3.85 per serve

(at time of publication)


Make it gluten free: Use brown rice instead of couscous and check cumin is gluten free.

HFG tip

  • Use a slow-cooking cut of lamb. Remove any visible fat and cut in equal size cubes. Lamb leg or lamb shoulder is ideal. Ask the butcher for the specific cut you would like. Lamb shanks would also be good in this recipe — allow 1 per person.
  • Half a cup dried chickpeas (100g) is equivalent to a 400g can drained chickpeas (240g). To prepare chickpeas, place in a bowl and cover with plenty of water. Leave overnight to soak. Cook chickpeas in plenty of salted water for 40-60 minutes on a low simmer OR add to a casserole as above.

Rate and share:

Photographer: Carolyn Robertson
Go to homepage*Subsequent months will be $2.75