Moroccan spiced lamb with roast vegetable and chickpea salad

A splash of balsamic vinegar deglazes the pan and adds tang to roast vegies.


12 lamb cutlets, French trimmed
1 teaspoon ground cumin
1 teaspoon paprika
3/4 teaspoon turmeric
1 lemon, rind finely grated, juiced
2 1/2 tablespoons extra virgin olive oil
1 red capsicum, deseeded, thinly sliced
1 eggplant (about 400g), cut into 3cm pieces
2 zucchini, cut into 1cm-thick rounds
1 red onion, halved, cut into wedges
1 garlic clove, thinly sliced
2 x 400g can chickpeas, rinsed, drained
1 tablespoon balsamic vinegar
1 1/2 tablespoons currants
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves



qatar airways

1) Preheat oven to 200C/180C fan-forced. Line 2 baking trays with baking paper. Place the lamb, cumin, paprika, turmeric, lemon rind, 2 tsp juice and 2 tsp oil in a glass or ceramic bowl. Season. Toss to coat. Set aside to develop the flavours.

2) Place the capsicum, eggplant, zucchini and onion on the prepared trays. Drizzle with the remaining oil. Season and roast for 30 minutes or until golden and tender.

Heat a large non-stick frying pan over medium-high heat. Spray with olive oil. Cook the lamb, turning, for 3-4 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside to rest. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Stir in the chickpeas for 1 minute. Add the vinegar, currants and remaining lemon juice. Simmer for 1 minute. Season. Stir in vegies, mint and coriander. Serve with the lamb.
Photography by Brett Stevens