Roasted courgette, aubergine, tomatoes & chickpeas with harissa glazed lamb
Lamb and harissa are great partners in the kitchen, the spicy bite of the chilli paste cutting through the meat’s richness. Served with a mound veggies, this a meal to revel in.
- CourseMain meal
- Prepare15 mins
- Cook35 mins
- Total time50 mins
- 3 tbsp extra virgin olive oil
- 3 tsp Cooks’ Ingredients Harissa Paste, to taste
- 400g pack 4 Essential British Lamb Leg Steaks
- 1 Essential Aubergine
- 2 Essential Courgettes
- 2 echalion shallots
- 250g pack mixed baby tomatoes, halved if large
- 8 clove/s garlic, unpeeled
- 1 green chilli, deseeded and chopped
- 1 tsp coriander seeds
- 4 sprig/s oregano, leaves picked
- 400g can Essential Chickpeas, drained
- 4 tbsp Essential Greek Style Yogurt
- 1 tbsp nonpareille capers, drained
Preheat the oven to 200ºC, gas mark 6. Mix together 1 tbsp oil and 1-2 tsp harissa, depending on how much you like spice. Season and rub into the lamb steaks. Cover and set aside for 30 minutes.
Meanwhile, cut the aubergine and courgettes into 3cm wedges and cut the shallots into quarters. Place in a bowl and add the tomatoes, garlic, chilli, coriander, oregano and the remaining 2 tbsp oil. Season generously, then toss together and spread the vegetables out on a large shallow roasting tin. Roast for 20 minutes, then turn the vegetables and stir in the chickpeas. Return to the oven for 10-15 minutes until the vegetables are golden.
When the vegetables are nearly ready, heat a griddle pan or nonstick frying pan and add the lamb steaks. Sear on each side for 1 minute then continue cooking for 3-4 minutes on each side and browned all over. Remove from the pan, cover loosely with foil and rest for 5 minutes. Mix the yogurt and remaining harissa together, then swirl over plates. Stir the capers into the vegetables, spoon onto the yogurt and top with the lamb.
Typical values per serving when made using specific products in recipe