Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 4.34 dollar
Difficulty level: 3 out of 4
10 Ingredients
- 1tablespoons olive oil
- 2tablespoons harissa paste, skinned, deseeded and chopped
- 2 cloves garlic, peeled and minced
- 1 medium lemon, zest and juice
- 350grams cauliflower florets
- 1 large red onion, peeled and chopped
- 250grams lamb loin fillet, boneless
- 1/2 bunch coriander, fresh, chopped
- 50grams Greek yoghurt
- 400grams chickpeas, can, drained
Nutrition per serving
1430kJ / 342Cal
1430 Kilojoules or 342 Calories
16% of daily energy intake*
Protein
26.8grams
Fat
12.4grams
Carbs
30.2grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This spicy tray bake is a complete and delicious one pan dinner, with low effort and very little washing up needed.
Instruction tip
Serve with sliced almonds and pomegranate seeds for a pop of colour and crunch.
Method
Step 1 of 7
Pre-heat the oven to 190°C/170°C fan-forced.
Step 2 of 7
Whisk the oil, harissa, garlic and lemon juice and half the zest together in a large bowl. Tip in the cauliflower and red onion in and mix well to coat.
Step 3 of 7
Use a slotted spoon to place the cauliflower and red onion in a large roasting tin and roast for 10 minutes.
Step 4 of 7
Add the lamb fillet to the marinade, coat all sides and add it to the roasting tin on top of the vegetables. Roast for another 20 minutes.
Step 5 of 7
Mix the yoghurt, coriander and lemon zest in a small bowl. Remove the roasting tin from the oven, place the lamb on a chopping board and cover with foil. Leave to rest.
Step 6 of 7
Add the drained chickpeas to the roasting tin and return to the oven for 5-7 minutes.
Step 7 of 7
Slice the lamb and serve with cauliflower, onion and chickpea mix and a dollop of yoghurt.
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