Lamb & Tray-roasted Vegetables With Chickpeas
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Cook time is 20minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 8 lamb chops
- 1 eggplant, trimmed and cut into cubes
- 1 large red onion, cut into chunks
- 2 zucchini, trimmed and cut into chunks
- 1 red capsicum, cored, deseeded and cut into chunks
- 1 yellow capsicum, cored, deseeded and cut into chunks
- 375grams tomatoes, cut into quarters
- 1teaspoons ground cumin
- 1teaspoons ground coriander
- 400grams can chickpeas, drained
- 3tablespoons pumpkin seeds
Method
Step 1 of 4
Heat the oil in a large, heavy-based frying pan and cook the lamb chops over a high heat for 1 minute on each side until browned and sealed. Transfer to a large roasting tin with a fish slice, reserving the cooking juices in the pan, and place in a preheated oven, 220°C while pan-frying the vegetables.
Step 2 of 4
Add the eggplant, onion, zucchini and capsicums to the frying pan and cook over a high heat, stirring frequently, for 5 minutes. Add the tomatoes and cook, stirring, for 2 minutes.
Step 3 of 4
Transfer all the vegetables to the roasting tin with the lamb, add the spices and chickpeas and toss to mix. Return to the top shelf of the oven for a further 10 minutes or until the lamb is cooked through.
Step 4 of 4
Scatter over the pumpkin seeds before serving.
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