PAPRIKA LAMB & CHICKPEA TRAY BAKE

SERVES 4 PREP 10 MINS COOK 45 MINS

• 8 small lamb forequarter chops

• 1 tbsp ground turmeric

• 2 tsp smoked paprika

• 2 tsp finely grated lemon rind

• 1 garlic clove, crushed

• ¹/³ cup olive oil

• 500g cherry truss tomatoes, on the vine

• 400g can chickpeas, drained, rinsed

• ¹/³ cup flat-leaf parsley leaves

• 1 tbsp lemon juice

• 1 lemon, cut into wedges, to serve

• chargrilled bread, to serve

1 Preheat oven to 220°C. Line a baking dish with baking paper.

2 Combine lamb, turmeric, paprika, rind, garlic and half the oil in dish. Season. Spread into a single layer. Roast 15 mins.

3 Remove dish from oven, add tomatoes, chickpeas and drizzle with half the remaining oil. Season. Return to oven roast a further 15 mins or until lamb is cooked as desired.

4 Just before serving add parsley, juice and remaining oil to dish. Serve with lemon wedges and chargrilled bread.