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Cumin-spiced Lamb Chops with Roasted Squash
Introduction from John Gregory-Smith
When you’re short on time but want something that feels a little fancy, this Indian-style traybake is a lifesaver. Tiny cubes of butternut squash – small enough to roast quickly – go golden and crispy in the oven with some hearty chickpeas. Spiced lamb chops and cherry tomatoes are layered on top, and their juices marry together to create a lovely mellow sauce. To finish, I love a generous dollop of lime pickle yoghurt that melts so satisfyingly over everything on your plate.
Ingredients
Method
Preheat the oven to 220ºC/200ºC fan/gas 7. Chuck the squash into a 30x40cm roasting tin and add 1 tablespoon of the olive oil and a good pinch of salt and pepper. Toss together and roast for 10 minutes to start softening the squash.
Put the chickpeas, cherry tomatoes, 1 tablespoon of olive oil, 1 teaspoon of garam masala and a good pinch of salt and pepper into a mixing bowl and toss together. Add to the tray with the squash. Mix well and return to the oven for 10 minutes.
Meanwhile, put the remaining 2 tablespoons of oil into a large mixing bowl. Add the garlic, the remaining 1½ teaspoons of garam masala, the cumin, fenugreek and a good pinch of salt and pepper. Mix well, then chuck in the lamb chops and mix together.
Arrange the chops on top of the squash in the roasting tin and roast in the oven for 8 to 10 minutes or until the lamb is cooked on the outside but still pink in the middle.
While the lamb cooks, mix the yoghurt with the lime pickle and a good pinch of salt and pepper.
Scatter the coriander over the lamb, chickpeas and veg and divide between four serving plates. Serve immediately with big dollops of yoghurt on the side.
Reviews
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