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Categories:
olive oil red onion garlic chickpeas tomatoes tomato sugar lemon ground cumin ground cinnamon black pepper lamb loin green beans
Viewed: 87 - Published at: a year agoIngredients
- 1 tbsp olive oil
- 1 None medium red onion, peeled and cut into thin wedges
- 2 cloves garlic, peeled and crushed
- 1 x 14 oz can chickpeas, drained, rinsed
- 1 x 14 oz can chopped tomatoes
- 2 tsp tomato paste
- 1 tsp sugar
- 1 None lemon, zested and juiced
- 1/2 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp cracked black pepper
- 1 lb lamb loin or fillet
- 1/3 cup Mint, coarsely chopped
- 7 oz green beans, steamed, to serve
Method
- Place half of the oil and the onion in a medium saucepan. Cook over medium heat, stirring, for 5 mins or until the onion starts to soften. Add the garlic and cook until fragrant. Add the chickpeas, undrained tomatoes, tomato paste and sugar. Simmer for 15 mins or until thick.
- Meanwhile, combine the remaining oil, 1 tablespoon of the lemon juice, lemon zest, cumin, cinnamon and black pepper on a plate. Roll the lamb in the spice mixture to coat.
- Spray a grill or grill pan with cooking spray and heat over a high heat. Cook the lamb for 4 mins each side for medium, or until cooked to desired doneness. Transfer to a plate, cover and set aside to rest for 5 mins.
- Stir the mint into the chickpeas mixture and season to taste. Serve with the sliced lamb and steamed beans.
