A splash of balsamic vinegar deglazes the pan and adds tang to roast vegies.
Ingredients
- 12 lamb cutlets, French trimmed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon turmeric
- 1 lemon, rind finely grated, juiced
- 2 1/2 tablespoons extra virgin olive oil
- 1 red capsicum, deseeded, thinly sliced
- 1 eggplant (about 400g), cut into 3cm pieces
- 2 zucchini, cut into 1cm-thick rounds
- 1 red onion, halved, cut into wedges
- 1 garlic clove, thinly sliced
- 2 x 400g can chickpeas, rinsed, drained
- 1 tablespoon balsamic vinegar
- 1 1/2 tablespoons currants
- 1/2 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
Method
- Step 1Preheat oven to 200C/180C fan-forced. Line 2 baking trays with baking paper. Place the lamb, cumin, paprika, turmeric, lemon rind, 2 tsp juice and 2 tsp oil in a glass or ceramic bowl. Season. Toss to coat. Set aside to develop the flavours.
- Step 2Place the capsicum, eggplant, zucchini and onion on the prepared trays. Drizzle with the remaining oil. Season and roast for 30 minutes or until golden and tender.
- Step 3Heat a large non-stick frying pan over medium-high heat. Spray with olive oil. Cook the lamb, turning, for 3-4 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside to rest. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Stir in the chickpeas for 1 minute. Add the vinegar, currants and remaining lemon juice. Simmer for 1 minute. Season. Stir in vegies, mint and coriander. Serve with the lamb.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1851 kj
Energy
25g
Fat Total
6g
Saturated Fat
8g
Fibre
32g
Protein
19g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Brett Stevens
- Publication: Taste Magazine
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