Lamb with roasted tomato & lemon chickpeas
Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guest, actress Michelle de Swarte, on episode 8, season 1 of Dish, the Waitrose podcast.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- CourseMain meal
- Prepare5 mins
- Cook1 hr
- Total time1 hr 5 mins
- 750g Essential Cherry Tomatoes
- 2 cloves garlic, crushed
- 1 unwaxed Essential Lemon, 3 wide pared strips of zest
- 3 tsp Essential Olive Oil
- 1 tsp pul biber
- 400g can chickpeas, drained
- ½ 25g pack basil, leaves only, chopped, plus extra to serve
- 1 pack 2 Essential British Lamb Leg Steaks
Preheat the oven to 170ºC, gas mark 3. Place the tomatoes in a roasting tin and toss with the garlic, lemon zest, 2½ tsp oil and pul biber. Season.
Roast for 40-50 minutes, until the tomatoes are burnished and juicy looking. Take out the lemon zest and finely shred, then stir in along with the chickpeas and return to the oven for 10 minutes, or until the chickpeas are warmed through. Stir in the basil.
Drizzle the lamb with the remaining olive oil and season. Heat a frying pan then, once hot, fry the lamb for 4-5 minutes each side, until nicely browned all over, then set aside to rest for 5 minutes. Slice the lamb and serve on top of the tomatoey chickpeas, with a few extra basil leaves scattered over.
The roasted tomatoes and chickpeas are a great base for many dishes. They can be used as a simple pasta sauce or as a side to roast chicken and grilled fish, or on toast with lots of grated cheese and a fried egg.
And to drink...
Delicious with Levantine Table Lemon & Mint Pressé
Typical values per serving when made using specific products in recipe