Spiced Lamb Chops with Vegetable & Chickpea Salad
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 19.36 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 4 small Lebanese eggplant, trimmed and sliced lengthways
- 1/2 cup continental parsley leaves, roughly chopped
- 1 small sweet potato, peeled and thinly sliced lengthways
- 2 zucchini, trimmed and sliced lengthways
- 5milliliter virgin olive oil spray
- 400grams chickpeas, drained and rinsed
- 1tablespoons moroccan spice rub
- 1/2 cup low-fat plain yoghurt
- 8 lamb mid loin chops, trimmed
Method
Step 1 of 8
Preheat oven to 200°C. Line 3 large baking trays with paper.
Step 2 of 8
Place sweet potato onto one tray and zucchini and eggplant onto another tray and spray all with oil.
Step 3 of 8
Place chops onto remaining tray. Sprinkle both sides with spice rub.
Step 4 of 8
Put sweet potato onto top shelf in oven, the zucchini and chops on bottom shelf.
Step 5 of 8
Bake zucchini and chops for 20 minutes or until zucchinis are tender. Remove from oven.
Step 6 of 8
Cook sweet potato for a further 5 minutes or until tender.
Step 7 of 8
Meanwhile, heat a frying pan over medium heat. Add chickpeas and cook for 3-4 minutes or until heated through.
Step 8 of 8
Serve chops with a dollop of yoghurt and sprinkle with parsley.
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