Name: Roasted lamb with tagine sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 1/2 small cauliflower (500g), cut into large florets; cooking-oil spray; 2 x 100g lamb backstraps; 1 teaspoon ground cumin; 200 gram green beans, trimmed; 1 small brown onion (80g), chopped finely; 1 clove garlic, crushed; 1/2 teaspoon ground cinnamon; 2 teaspoon ground cumin, extra; 400 gram can diced tomatoes; 2 tablespoon currants; 1/4 cup (60ml) water; 1 teaspoon salt-reduced chicken stock powder; 2 teaspoon honey; 1/4 cup (70g) low-fat plain yoghurt; 1/4 cup fresh mint leaves

Ingredients

1/2 small cauliflower (500g), cut into large florets

cooking-oil spray

2 x 100g lamb backstraps

1 teaspoon ground cumin

200 gram green beans, trimmed

1 small brown onion (80g), chopped finely

1 clove garlic, crushed

1/2 teaspoon ground cinnamon

2 teaspoon ground cumin, extra

400 gram can diced tomatoes

2 tablespoon currants

1/4 cup (60ml) water

1 teaspoon salt-reduced chicken stock powder

2 teaspoon honey

1/4 cup (70g) low-fat plain yoghurt

1/4 cup fresh mint leaves

Method

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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