Honey Harissa Lamb Chops with Roasted Peppers

Ingredients

• 8 lamb chops
• 1 x 400g tin chickpeas, drained
• 3 mixed peppers, deseeded, sliced
• salt and black pepper
• 2 red onions, cut into wedges
• 1 tsp ground cumin
• 2 tbsp honey
• 2 tbsp olive oil
• 3 tbsp harissa paste
• 1 lemon, juiced
• 15g flat-leaf parsley, chopped
• Warm pitta bread, to serve
• Chopped salad, to serve

Method

1. Heat the oven to 200°C/fan 180°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. Tip the peppers, red onion wedges and drained chickpeas into a large roasting tin. 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. Roast for 15 minutes, until the peppers are starting to soften and the onion edges are catching colour.
4. Lay the marinated lamb chops on top of the vegetables, scraping any leftover glaze over them. Return to the oven for 12–15 minutes, until the lamb is cooked to your liking and slightly charred at the edges and the chickpeas have crisped up underneath.
5. Squeeze the lemon juice over the whole tin and let everything rest for 5 minutes so the juices settle.
6. Scatter generously with chopped parsley and bring the tin straight to the table with warm flatbreads alongside.