EASY LAMB WITH SPICED CHICK­PEAS & TATERS

SERVES 4 PREP 15 MINS COOK 45 MINS

Woman’s Day (Australia) - - Everyday Food -

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.

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