Spiced lamb with roasted vegetables
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Time to make:
45 mins, prep 15 mins, cook 30 mins
$9.46 per serve
(at time of publication)
Full ingredients list:
- 1 clove garlic, finely chopped
- 1/4 teaspoon ground black pepper
- 1 teaspoon olive oil
- 1/2 teaspoon smoked paprika
- 150g lamb backstrap
- 1 medium potato, chopped
- 100g pumpkin, peeled, chopped
- 125g can chickpeas, rinsed, drained
- olive oil spray
- 1/4 teaspoon ground cumin
- 100g baby spinach leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Combine garlic, pepper, oil and half the paprika in a shallow bowl. Mix well. Add lamb and toss until well coated. Set aside.
Step 2 Place potato, pumpkin and chickpeas into a medium-sized baking dish. Spray with oil and sprinkle over cumin and remaining paprika. Gently toss to coat vegetables. Bake for 20–30 minutes, until vegetables are crisp and golden.
Step 3 Meanwhile, heat a barbecue or chargrill pan to high. Cook lamb for 4 minutes each side for medium. Remove from heat and rest for 5 minutes.
Step 4 Toss roasted vegetables with baby spinach, to wilt slightly. Slice lamb and serve over vegetables. Drizzle with pan juices or balsamic vinegar, if desired.
Prepare double the vegetables and use the second half in a lunchtime salad the next day. Simply toss with some halved cherry tomatoes, crumbled low-fat feta and a squeeze of lemon juice. Easy!
About this recipe
First published: November 2010