The Spiced Lamb with Chickpeas and Roasted Peppers Recipe

This is one of the easy lamb recipes that is great for a dinner party, made memorable with warming spices for full-on flavour.

Ingredients:

For the roasted peppers and chickpeas

4 red peppers

200ml/7fl oz olive oil

12 garlic cloves , peeled, plus 2 sliced

1 tsp caraway seeds

1 tsp coriander seeds

2 red chillies, choppped

500g/17oz tinned chickpeas, drained and washed

squeeze lemon juice

pinch salt

For the lamb

8 lamb leg steaks

1 tbsp ground cumin

dash olive oil

To serve

coriander leaves

Greek-style yoghurt

lemon juice

ground cumin

Directions:

1. For the peppers, preheat the oven to 220C/425F/Gas 7. Put the peppers into a roasting tray, drizzle with a dash of the olive oil and cook for 15 minutes, or until the skins blacken.

2. Place the peppers into a bowl, cover with cling film, set aside for 10 minutes, then peel the skins from the peppers.

3. Heat the olive oil and gently fry the whole garlic cloves until lightly golden-brown. Remove from the heat and set aside.

4. Meanwhile In a separate, heavy-based saucepan toast the spices for 1-2 minutes and then grind in a pestle and mortar.

5. Sprinkle the ground cumin over the lamb. Heat a dash of the garlic-flavoured olive oil in a heavy-based frying pan and fry the lamb for three minutes on each side (for medium), or until cooked to your liking.

6. Add the roasted peppers, lamb, sliced and whole garlic cloves, chickpeas, toasted spices and 2-3 tablespoons of olive oil to the pan, stirring until well combined. Once the lamb is cooked turn the heat off and place a lid over the top to rest the meat.

7. To serve, add some cumin and a squeeze of lemon juice to the yoghurt and serve with the lamb, chickpeas and peppers with coriander on top.