Lamb chops with grilled pumpkin and chickpea salad

Method

• Step 1
  Preheat oven to 220C/200C fan forced. Place the pumpkin, zucchini, onion and 1 tablespoon oil in a bowl. Season and toss to combine.
• Step 2
  Preheat a chargrill or barbecue on medium-high. Cook the vegetables in 2 batches, turning, for 5-6 minutes or until charred. Transfer to a roasting pan.
• Step 3
  Combine the lemon rind and juice, garlic, cumin, paprika, cinnamon, chilli and remaining oil in a bowl. Season. Place the chops in a separate bowl. Spoon over half the lemon mixture. Toss to coat. Add the chickpeas to the remaining lemon mixture. Toss to coat. Transfer the chickpea mixture to the roasting pan. Gently toss to combine. Roast for 12 minutes or until the vegetables are tender.
• Step 4
  Meanwhile, spray the chops with oil. Chargrill or barbecue the chops, turning, for 7-8 minutes for medium or until cooked to your liking. Transfer to a plate to rest for 3 minutes. 5 Add half the basil to the vegetables in the roasting pan. Gently toss to combine. Top with the chops. Serve in the roasting pan, sprinkled with the remaining basil.