Cumin-spiced lamb chops with roasted squash

• servings: 4
• total time: 45 minutes

Ingredients

1 squash, cut into ½cm-1cm cubes (about 550g in total)

4 tbsp olive oil

400g can chickpeas, drained and rinsed

300g cherry tomatoes, halved

2½ tsp garam masala

4 garlic cloves, crushed

½ tsp ground cumin

¼ tsp ground fenugreek

8 lamb chops (about 700g in total)

300g Greek yogurt (I use 10% fat)

2 tbsp lime pickle

handful of roughly chopped coriander leaves

Directions

1 Heat the oven to 220C/200C fan/ gas 7. Put the squash in a 30 x 40cm roasting tin and add 1 tbsp of the olive oil and a good pinch of salt and pepper. Toss and roast for 10 mins to start softening the squash.

2 Put the chickpeas, cherry tomatoes, 1 tbsp of the olive oil, 1 tsp garam masala and a good pinch of salt and pepper in a bowl, and toss together. Add to the tray with the squash, mix well and return to the oven for 10 mins.

3 Meanwhile, put the remaining oil into a large bowl. Add the garlic, the remaining garam masala, the cumin, fenugreek and a good pinch of salt and pepper. Mix well, then add the lamb chops and mix.

4 Arrange the chops on top of the squash in the roasting tin and roas in the oven for 8-10 mins, or until the lamb is cooked on the outside but still pink in the middle.

5 While the lamb cooks, mix the yogurt with the lime pickle and a good pinch of salt and pepper.

6 Scatter the coriander over the lamb, chickpeas and veg, and divide between four serving plates. Serve immediately with big dollops of the lime yogurt on the side.

Notes

GOOD TO KNOW calcium • fibre • vit c • iron • 3 of 5-a-day • gluten free PER SERVING 676 kcals • fat 42g • saturates 20g • carbs 28g - sugars 12g - fibre 7g - protein 43g - salt 0.40g

Nutrition

• Calories: 676
• Total Fat: 42 g
• Saturated Fat: 20 g
• Total Carbohydrate: 28 g
• Dietary Fiber: 7 g
• Total Sugars: 12 g
• Protein: 43 g