Braised lamb with maftoul and chickpeas

lunch · ⏱ 120 min · 4 portions · 70.0 g carbs / portion · allergens: milk

v5 · rb0e705f985 20260727Z1751 1 tbsp parsley leaf 300 g maftoul 150 g greek yoghurt 🌀 rub lamb chops with olive oil, salt, and pepper 🍳 ⏱ 2 min sear lamb chops on each side until golden-brown 🍳 add quartered onion, carrots, and celery; pour in cold water; bring to a boil 🍳 ⏱ 5 h skim and simmer 1., topping up water if needed, until lamb is tender 🍳 ⏱ 10-15 min heat remaining oil in a frying pan and caramelise sliced onion, stirring often strain the stock and keep the liquid; reserve carrots 🍳 ⏱ 10 min bring stock to a boil, add maftoul, and cook until al dente, stirring often 🍳 add chickpeas and caramelised onion; add salt; warm through and keep covered somewhere warm reheat the lamb stock until hot 🌀 remove lamb from stock and gently stir into hot stock until warmed through 🌀 whisk Greek yoghurt to loosen it, then spoon hot stock and yoghurt over the lamb and maftoul 🍳 pile warm maftoul on a large serving platter, put lamb chops on top, spoon over some of the hot stock and the yoghurt, sprinkle with remaining parsley and serve Braised Lamb 🥘 8 pieces lamb chop 2 tbsp olive oil salt to taste black pepper to taste 3 pieces onion 2 pieces carrot 2 pieces celery 1.5 l cold water 40 g parsley leaf 2 pieces cinnamon stick 20 pieces allspice berry 10 pieces black peppercorn 2 pieces bay leaf 200 g chickpea ¼ tsp salt lamb chop, olive oil, salt, black pepper onion, carrot, celery, cold water maftoul chickpea, salt greek yoghurt parsley leaf
http://flowcooking.food/en-us/recipe/830/braised-lamb-with-maftoul-and-chickpeas/