Lamb with chickpea purée and hot mint sauce (Cordero con garbanzos y salsa de hierbabuena) from Casa Moro: The Second Cookbook (page 197) by Samantha Clark and Samuel Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 2 hours, or overnight.

  • etcjm on January 21, 2024

    The smell of this lamb cooking is incredible and yes it would be really good as a bbq marinade as mentioned in the other notes. I used chops, so due to their thickness they were finished off in the over. The chickpea puree was interesting - yes everyone expected it to be like hummus and it isn't. I will do this again - but not in the immediate future. Jury is out on the mint sauce. Served with tenderstem broccoli cooked on the griddle which cooked the lamb. Very good meal all round.

  • tgirlza on January 16, 2024

    Marinade is wonderful with lamb rump on the barbecue.

  • saladdays on August 24, 2013

    This is an excellent recipe, the marinade for the lamb is just right and makes the meat tender and very tasty. the chickpea puree and hot mint sauce add to the whole delicious experience. It is worth using a good quality red wine vinegar for the sauce. I don't think I shall serve traditional cold mint sauce again! Good for entertaining as everyone will enjoy this.

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