Slow Cooked Lamb Shoulder with Pomegranate, Chickpeas and Mint

Ingridents:

1 Lamb shoulder
3 gloves of garlic, finely chopped
4 sprigs of fresh rosemary, finely chopped
5-6 sprigs fresh thyme, finely chopped
1 bundle of fresh mint, roughly chopped
2 tbsp olive oil
250g chickpeas
1 pomegranate (seeds)
1/2 lemon (juice)
Salt and pepper
Water

Process:

Heat the oven at 140º Celsius.
Cut small squares in the fat on the shoulder, brown the shoulder on a pan on both sides in the olive oil, when both sides are nice and brown place on the tray With the fatty side up. Rub the rosemary, thyme and garlic on the lam and seasoning with salt and pepper. Pour water in the bottom of the tray but only so the bottom are covered. Close around the tray with foil and place it on the oven.
Cook for 6 hours.

Take it out of the oven and let it rest for 30 minutes under the foil.
Pull the meat of the bone with 2 forks and place on a tray, and mix it with the chickpeas, 2/3 of pomegranate seeds and 2/3 of the fresh mint.
Seasoning with lemon juice, salt and pepper.
Just before serving sprinkle the rest of pomegranate seeds and fresh mint.