Quick & Easy

Roasted lamb with tagine sauce

roasted lamb with tagine sauce



1.Preheat oven to 180°C/350°F.
2.Line an oven tray with baking paper. Place the cauliflower on the tray, lightly spray with oil; roast for 15 minutes.
3.Meanwhile, sprinkle lamb with cumin. Lightly spray lamb and beans with oil; add to cauliflower. Roast for 10 minutes or until vegetables are tender and lamb is cooked. Stand covered to keep warm.
4.Meanwhile, lightly spray a medium frying pan with oil; cook onion, garlic, cinnamon and extra cumin, stirring occasionally, over medium heat, until onion is softened.
5.Add tomato, currants, water, stock and honey, bring to the boil; reduce heat, simmer for 5 minutes or until sauce thickens slightly. Remove from heat; season to taste.
6.Slice lamb; serve with roasted vegetables and tagine sauce. Top with yoghurt and mint.

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