Name: Spiced lamb with tomato chickpeas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium (170g) red onion, cut into thin wedges; 2 clove garlic, crushed; 400 gram can chickpeas, drained, rinsed; 400 gram can chopped tomatoes; 2 teaspoon tomato paste; 1 teaspoon sugar; 1 lemon, rind finely grated, juiced; 1 1/2 teaspoon ground cumin; 1 teaspoon ground cinnamon; 500 gram lamb back strap (eye of loin) or fillet; olive oil cooking spray; 1/3 cup coarsely chopped fresh mint leaves; 200 gram steamed green beans, to serve

Ingredients

1 tablespoon olive oil

1 medium (170g) red onion, cut into thin wedges

2 clove garlic, crushed

400 gram can chickpeas, drained, rinsed

400 gram can chopped tomatoes

2 teaspoon tomato paste

1 teaspoon sugar

1 lemon, rind finely grated, juiced

1 1/2 teaspoon ground cumin

1 teaspoon ground cinnamon

500 gram lamb back strap (eye of loin) or fillet

olive oil cooking spray

1/3 cup coarsely chopped fresh mint leaves

200 gram steamed green beans, to serve

Method

1.Place half the oil and the onion in a medium saucepan. Cook, stirring, over medium heat, 5 minutes, or until onion starts to soften. Add garlic and cook until fragrant.

2.Add chickpeas, undrained tomatoes, tomato paste and sugar. Simmer, 15 minutes, or until thick.

3.Meanwhile, combine remaining oil, lemon rind, 1tbsp of lemon juice, cumin and cinnamon on a plate. Season well with freshly ground black pepper. Roll lamb in the spice mixture to coat.

4.Spray a char-grill pan with cooking spray and heat over high heat. Cook lamb, 4 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover. Set aside to rest, 5 minutes.

5.Stir mint through chickpea mixture and season well with freshly ground black pepper. Serve with the sliced lamb and steamed beans, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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