Spice up your week with this easy lamb recipe. Serve with harissa roasted veggies and enjoy this flavoursome meal.
Serves44
Cook time40 mins40 minutes
Prep time10 mins10 minutes
Ingredients
500g pkt Coles Roasting Vegetables with Garlic & Rosemary
400g can chickpeas, rinsed, drained
1 tbs olive oil
3 tsp harissa spice blend
4 Coles Australian Lamb Forequarter Chops
250g pkt vine-ripened cherry tomatoes
200g Greek-style yoghurt
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Method
Step 1
Preheat oven 200°C. Combine the roasting vegetables, chickpeas, oil and 2 tsp of the harissa in a large baking dish. Toss to combine. Roast for 20 mins.
Step 2
Meanwhile, heat an oiled chargrill over high heat. Cook the lamb for 2 mins each side or until browned.
Step 3
Add the lamb and tomatoes to baking dish. Roast for 20 mins or until vegetables are tender and lamb is cooked through.
Step 4
Combine the yoghurt and remaining harissa in a small bowl.
Step 5
Season the lamb and vegetable mixture and serve with the yoghurt.
500g pkt Coles Roasting Vegetables with Garlic & Rosemary
400g can chickpeas, rinsed, drained
1 tbs olive oil
3 tsp harissa spice blend
4 Coles Australian Lamb Forequarter Chops
250g pkt vine-ripened cherry tomatoes
200g Greek-style yoghurt
Description
Spice up your week with this easy lamb recipe. Serve with harissa roasted veggies and enjoy this flavoursome meal.
Method
Step 1
Preheat oven 200°C. Combine the roasting vegetables, chickpeas, oil and 2 tsp of the harissa in a large baking dish. Toss to combine. Roast for 20 mins.
Step 2
Meanwhile, heat an oiled chargrill over high heat. Cook the lamb for 2 mins each side or until browned.
Step 3
Add the lamb and tomatoes to baking dish. Roast for 20 mins or until vegetables are tender and lamb is cooked through.
Step 4
Combine the yoghurt and remaining harissa in a small bowl.
Step 5
Season the lamb and vegetable mixture and serve with the yoghurt.
