Lamb mini roast with spiced chickpea salad

Lamb mini roast with spiced chickpea salad

Have a roast on the table in no time with this quick and easy recipe for two people.

Preparation Time: Cook Time:

Ingredients / serves 2

  • 550 g lamb rump roast, fat trimmed
  • 1 tbsp olive oil
  • 2 tsp Moroccan spice (or ras el hanout)
  • 1 400g can chickpeas, drained and rinsed
  • ¼ cup currants
  • ¼ cup slivered almonds, toasted
  • 150 g green beans, trimmed

Method

1.
Preheat oven to 200°C fan forced. Brush lamb with oil and rub in 1 teaspoon of spice. Place in a roasting tray and bake for 25 minutes for medium.
2.
Combine drained chickpeas, remaining spice and currants in a bowl. Once the lamb has been cooking for 20 minutes, add to the roasting tray around the lamb and stir briefly. Return to the oven for 5 minutes or until chickpeas have warmed through.
3.
Remove lamb, cover loosely with foil and rest for 10-15 minutes before slicing.
4.
Steam green beans until just tender and toss with chickpeas and currants. Serve lamb with chickpeas and beans, topped with toasted almonds and drizzled with pan juices.

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Lamb mini roast with spiced chickpea salad

Lamb mini roast with spiced chickpea salad
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