Corderro con Garbanzos y Salsa de Hierbabuena
1 shoulder of lamb, about 1.6 - 1.8 kg (3.5 - 4 lbs)
For the lamb:
Mix all the marinade ingredients together except the olive oil, season with salt and pepper, and rub all over the meat. Now add the olive oil (it can prevent the acidity of the lemon and vinegar from penetrating the meat), and leave to marinate for a minimum of 2 hours, turning occasionally, or in the fridge overnight.
Preheat the oven to 160C (325F). Cook the lamb for a minimum of 3 hours, adding a small glass of water (125ml or 1/2 cup) to the pan after the first 30 minutes and each subsequent hour. Baste the lamb every 45 minutes. To test if the lamb is ready, insert a wooden skewer in the centre: if the meat is soft and has a lot of give, then it is done. Let it rest for 15 minutes before carving.
450g dried large chickpeas
Place the dried chickpeas in a bowl, cover with cold water, add a pinch of bicarbonate of soda, and soak overnight.
Place the chickpeas in a food processor and puree the chickpeas until quite smooth. Add enough cooking liquor or water so they are similar to wet mashed potato. Set aside.
Just before serving the lamb, in a medium saucepan, heat up the olive oil over a medium to high heat and add the onion, garlic and cumin. Fry, stirring until the onion and the garlic are evenly golden brown. When ready, add the chickpea puree and the saffron infusion. Simmer for 5 minutes and sprinkle salt and pepper to taste. Serve warm, sprinkled with the chopped parsley.
Hot Mint Sauce
4 tablespoons extra virgin olive oil
Place a small saucepan over a medium heat and add the olive oil. When the oil is hot, but not smoking, add the garlic and fry for a couple of minutes until golden brown. Add half of the mint and all of the cumin. Fry for another minute and then add the vinegar. Simmer for 30 seconds more and remove from the heat. Stir in the remaining mint and add salt and pepper to taste. Serve hot over the lamb.