EASY LAMB WITH SPICED CHICKPEAS & TATERS

SERVES 4 PREP 15 MINS COOK 45 MINS

822g can baby potatoes, drained 400g can chickpeas, rinsed, drained 270g jar chargrilled capsicum, drained 1 tbsp harissa spice powder ¼ cup olive oil 700g boneless lamb mini leg roast ½ cup Greek-style natural yoghurt ¼ cup chopped mint, plus extra to serve 1 cup frozen broad beans, blanched, peeled couscous, lemon wedges, to serve (optional)

1 Preheat oven to 200°C. 2 In a large roasting pan, combine potatoes, chickpeas, capsicum, harissa and half the oil. Toss to coat vegetables in oil and spices. Season.

3 Heat remaining oil in a large frying pan on high. Sear lamb 3 mins each side until golden brown all over. Nestle in centre of vegetables. Roast 35 mins for medium or until cooked to your liking. 4 Stir yoghurt and mint together. Season. 5 Scatter broad beans and extra mint over lamb. Serve with minted yoghurt and couscous. Accompany with lemon wedges, if you like.