Honey Harissa Lamb Chops with Roasted Peppers

• 8bone-in lamb loin chops, about 1 kg including bones
• 240 gtinned chickpeas, drained weight
• 3mixed peppers, deseeded, sliced
• Fine salt, to taste
• 2red onions, cut into wedges
• 1 tspground cumin
• 2 tbsphoney
• 2 tbspolive oil
• 2 tbspharissa paste
• 30 mllemon juice
• 15 gparsley leaves, torn
• Black pepper, to taste
• 4flatbreads, about 240 g, optional (optional)
• 200 gmixed salad leaves, optional (optional)
• 1 tbspolive oil, for the optional salad (optional)
• 15 mllemon juice, for the optional salad (optional)

Method

1. 1Heat the oven to 220°C/fan 200°C. Mix the harissa, honey and 1 tbsp olive oil in a bowl with a good pinch of salt and pepper. Score the lamb chops a few times on each side and turn them through the glaze until thoroughly coated. Leave to marinate while you prep the vegetables.
2. 2Tip the peppers, red onion wedges and drained chickpeas into two roasting tins if needed to keep the vegetables in one layer. Toss with the remaining 1 tbsp olive oil, the ground cumin and a generous seasoning of salt and pepper. Spread out in an even layer.
3. 3Roast for 15 minutes, until the peppers are starting to soften and the onion edges are catching colour.
4. 4Lay the marinated lamb chops on top of the vegetables, scraping any leftover glaze over them. Return to the oven for 15–20 minutes, until the lamb is cooked to your liking and slightly charred at the edges and the vegetables are tender.
5. 5Pour the 30 ml lemon juice over the whole tin and let everything rest for 5 minutes so the juices settle.
6. 6Finish with torn parsley. Serve with any optional warmed flatbreads and salad, dressed with its optional oil and lemon juice.

Per serving

kcal

783

protein

41g

fibre

7.9g

carbs

34.5g

fat

53.3g