Char-grilled lamb with tomato chickpeas
Char-grilled lamb with tomato chickpeas
INGREDIENTS
1 tablespoon olive oil
1 medium (170g) red onion,
cut into thin wedges
2 cloves garlic, crushed
400g can chickpeas, drained, rinsed
400g can chopped tomatoes
2 teaspoons tomato paste
1 teaspoon sugar
1 lemon, rind finely grated, juiced
1½ teaspoons ground cumin
1 teaspoon ground cinnamon
500g lamb back strap (eye of loin) or fillet
olive oil cooking spray
1/3 cup coarsely chopped fresh mint leaves
200g steamed green beans, to serve
METHOD
Place half the oil and the onion in a medium saucepan. Cook, stirring, over medium heat for 5 minutes or until onion starts to soften. Add garlic and cook until fragrant. Add the chickpeas, undrained tomatoes, tomato paste and sugar. Simmer for 15 minutes or until thick.
Meanwhile, combine remaining oil, 1 tablespoon of the lemon juice, lemon rind, cumin and cinnamon on a plate. Season well with freshly ground black pepper. Roll the lamb in the spice mixture to coat.
Spray a char-grill pan with cooking spray and heat over high heat. Cook lamb for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate; cover and set aside to rest for 5 minutes.
Stir the mint through the chickpea mixture and season well with freshly ground black pepper. Serve with the sliced lamb and steamed beans.
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