Step 1

Heat the oil in a large non-stick frying pan over high heat. Brown the lamb for 2 minutes each side. Transfer to a slow cooker.

Step 2

Place onion, celery, garlic and lemon rind in the pan and reduce heat to medium. Cook, stirring often, for 4 minutes or until soft. Add tomatoes, stock and olives. Bring to the boil then transfer mixture to the slow cooker. Cover and cook on High for 3 hours.

Step 3

Add the chickpeas, cover and cook for a further 1 hour or until the lamb is very tender and falls apart easily when tested with a fork. Transfer the lamb and chickpea mixture to a serving platter. Serve with beans and rocket.