Photography: John Paul Urizar. Styling: Michele Cranston. Photochef: Kathy Knudsen.
You’ll love this simple mini lamb roast tray bake. Juicy mini lamb roasts are marinated with garlic, Aleppo pepper, lemon and warming spices, then roasted alongside baby carrots and chickpeas. Served with a cooling herby tarator yoghurt, this effortless tray bake is easy enough for a weeknight yet special enough to share with friends.
Ingredients
Method
Preheat the oven to 220°C (200°C fan-forced).
Combine the oil, garlic, Aleppo pepper, cumin, coriander, paprika and lemon rind in a large bowl. Add the mini lamb roasts and turn to coat. Transfer to a plate. Toss the carrots, chickpeas and onion in the remaining marinade. Arrange the vegetables and chickpeas in a large roasting tray. Add the lamb, nestling it among the vegetables. Stand for 30 minutes to marinate.
Roast the lamb and vegetables for 25-30 minutes for medium lamb, turning the carrots halfway through cooking. Rest the lamb for 10 minutes. If the vegetables need further cooking, remove the mini lamb roasts from the dish to rest and return the vegetables to the oven for a further 10 minutes or until tender.
HERBY TARATOR YOGHURT Meanwhile, combine the yoghurt, tahini, garlic, lemon juice and mint in a bowl. Add a little water if too thick. Season to taste.
Slice the lamb roasts and arrange on a serving platter with the roasted carrots, chickpeas and red onion. Scatter with mint leaves and pomegranate, if using, and serve with the Herby Tarator Yoghurt.
Can I marinate the mini lamb roasts overnight?
Yes, you can marinate the mini lamb roasts overnight, or the morning before cooking, for more developed flavour.
What is Aleppo pepper?
Aleppo pepper has a fruity, mildly spicy flavour. It is available from Middle Eastern grocers. If unavailable, replace it with equal parts of sweet paprika and chilli flakes.
Where to buy pomegranate arils
Pomegranate arils are available from some supermarkets. Or remove the arils from a fresh pomegranate, if preferred.
