Anita Lo's Lamb with Chickpeas
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Lamb with Chickpeas

Anita Lo, Annisa, New York City - May 5th, 2014

This dish won the grand prize in Australian Lamb's Winter Wonderlamb competition. Read more in Lamb Down Under.

Tagine broth:

  • 1 large onion, chopped
  • 8 cloves garlic, smashed
  • olive oil
  • 3 lamb shanks, lightly roasted
  • salt
  • black pepper, freshly ground
  • 1/8 tsp. cumin
  • 1 tsp. hot paprika
  • 1/8 tsp. saffron infused in 3 cups white wine
  • 1 pt. tomatoes with juice, crushed
  • 1 lg. cinnamon stick
  • 2 bay leaves
  • 1 sprig parsley
  • 1 sprig cilantro
  • chicken stock

Sweat onion and garlic in olive oil in large pot until translucent; season lamb shanks with salt and pepper; add to the pot; add cumin and paprika; stir; add saffron-infused white wine; bring to a boil; reduce by three quarters; add tomatoes, cinnamon stick, bay leaves, parsley, cilantro, and chicken stock to cover; return to a boil; skim; reduce to a simmer; cook 3 1/2 hours, until the meat falls from the bone; remove bay leaves, cinnamon, parsley, and cilantro; discard; strain broth; reserve shanks along with any garlic or tomato chunks; season remaining broth; reserve.

Shank roulade:

  • 3 Tbsps. unsalted butter, softened
  • grated zest of 1 lemon
  • salt
  • black pepper, freshly ground

Remove meat from reserved lamb shanks; mix with reserved garlic and tomato chunks, butter, zest, and seasoning; roll mixture into thin sausages in plastic wrap; tightly tie ends; refrigerate until set.


  • 1 qt. chickpea flour
  • 2 qts. water
  • 1/4 cup olive oil, plus more for greasing
  • salt
  • black pepper, freshly ground

Mix all ingredients together in a saucepot; bring to a boil; cook, stirring, until mixture forms a thick paste; spread into a half sheet pan greased with olive oil; reserve in refrigerator until chilled; cut into squares.

Channa dal:

  • channa dal, soaked overnight
  • salt
  • harissa powder
  1. Bring dal to a boil in saucepan; cook until soft but not falling apart; spread dal in one layer over sheet tray; cool and dry well.

  2. Heat deep fryer to 350°F.

  3. Deep-fry dal until crispy; toss with salt and harissa powder.


  • 3 oz. guajillo chiles, stems and seeds removed, soaked in hot water until soft
  • 1 Tbsp. hot paprika
  • 1 Tbsp. cumin
  • 2 garlic cloves
  • 1/4 cup white wine vinegar
  • 2 Tbsp. lemon juice
  • 1 cup olive oil
  • salt
  • black pepper, freshly ground

Puree ingredients in a blender, adding oil a little at a time; season; reserve.


  • 1 lb. fatty lamb, ground and chilled
  • 1 clove garlic, finely minced
  • 1 shallot, finely minced
  • 1 tsp. hot paprika
  • 1/8 tsp. cumin
  • 1/8 tsp. coriander
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. cilantro, chopped
  • 1 Tbsp. parsley, chopped
  • salt
  • black pepper, freshly ground

Combine all ingredients with 2 Tbsps. harissa in a bowl; roll into mini meatballs; cook in a little tagine broth; reserve.

Black sesame sauce:

  • black sesame paste
  • garlic, finely minced
  • lemon juice
  • water
  • salt
  • black pepper, freshly ground

Mix ingredients together; season; place into squeeze bottle; reserve.


  • 2 Tbsps. lemon juice
  • 2 tsps. cumin
  • 1 tsp. garlic, finely minced
  • 2 Tbsps. olive oil
  • 1 pkg. lamb tenderloins, cleaned
  • salt
  • black pepper, freshly ground
  • Wondra flour, for dusting
  • black chickpeas, soaked overnight and cooked in water (add salt during the last 5 minutes of cooking)
  • baby turnips, baby carrots, and baby leeks, blanched and shocked (then reheated and seasoned)
  • red wine sauce, for serving
  1. No more than 6 hours before serving, mix juice, cumin, olive oil, and garlic together; spread over tenderloins; reserve in refrigerator.

  2. Heat a grill.

  3. To serve, season tenderloins with salt and pepper; grill to desired doneness; set aside to rest; portion; dust panisse with flour; sauté until browned on both sides; reheat the tagine broth, roulade, and meatballs; reheat black chickpeas, turnips, carrots, and leeks separately.

  4. Place broth, roulade, and meatballs in mini tagines; garnish with black chickpeas and vegetables; portion tenderloins; place on other side of the plate on top of a spoonful of red wine sauce, dotted with black sesame sauce and harissa; place panisse on side of the plate and top with crispy channa dal.