Meals and Courses

Lamb and Tray-Roasted Vegetables with Chickpeas

cook 20 mins
  • 1 tablespoon olive oil
  • 8 lamb chops
  • 1 aubergine, trimmed and cut into cubes
  • 1 large red onion, cut into chunks
  • 2 courgettes, trimmed and cut into chunks
  • 1 red pepper, cored, deseeded and cut into chunks
  • 1 yellow pepper, cored, deseeded and cut into chunks
  • 375 g (12 oz) tomatoes, cut into quarters
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 400 g (13 oz) can chickpeas, drained
  • 3 tablespoons pumpkin seeds
  • 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 (425°F), Gas Mark 7, while pan-frying the vegetables.
  • Add the aubergine, onion, courgettes and peppers to the frying pan and cook over a high heat, stirring frequently, for 5 minutes. Add the tomatoes and cook, stirring, for 2 minutes.
  • 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.
  • Scatter over the pumpkin seeds before serving.
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