Char-grilled lamb with tomato chickpeas

  • 30 mins preparation
  • Serves 4
  • Print


Char-grilled lamb with tomato chickpeas
  • 1 tablespoon olive oil
  • 1 medium (170g) red onion, cut into thin wedges
  • 2 clove garlic, crushed
  • 400 gram can chickpeas, drained, rinsed
  • 400 gram can chopped tomatoes
  • 2 teaspoon tomato paste
  • 1 teaspoon sugar
  • 1 lemon, rind finely grated, juiced
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground cinnamon 500g lamb back strap (eye of loin) or fillet
  • olive oil cooking spray
  • 1/2 cup coarsely chopped fresh mint leaves
  • 200g steamed green beans, to serve


Char-grilled lamb with tomato chickpeas
  • 1
    Place half the oil and the onion in a medium saucepan. Cook, stirring over medium heat for 5 minutes or until onion starts to soften. Add garlic and cook until fragrant. Add the chickpeas, undrained tomatoes, tomato paste and sugar. Simmer for 15 minutes or until thick.
  • 2
    Meanwhile, combine remaining oil, 1 tablespoon of the lemon juice, lemon rind, cumin and cinnamon on a plate. Season well with freshly ground black pepper. Roll the lamb in the spice mixture to coat.
  • 3
    Spray a char-grill pan with cooking spray and heat over high heat. Cook lamb for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate; cover and set aside to rest for 5 minutes.
  • 4
    Stir the mint through the chickpeas mixture and season well with freshly ground black pepper. Serve with the sliced lamb and steamed beans.


Suitable to freeze. Not suitable to microwave.

More From Women's Weekly Food