Char-grilled Lamb with Tomato Chickpeas

clock 30 minutes + 30 minutes bowl Serves 4


  • 1 Tbsp olive oil
  • 1 medium red onion, cut into thin wedges
  • 2 cloves garlic, crushed
  • 400g can chickpeas, drained, rinsed
  • 400g can chopped or diced tomatoes
  • 2 tsp tomato paste
  • 1 tsp sugar
  • juice and rind of 1 lemon
  • 1 1/2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 500g lamb back strap or fillet
  • olive oil cooking spray
  • 1/2 cup coarsely chopped fresh mint leaves
  • 200g steamed beans, to serve
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  • 1. Heat half the oil in a medium saucepan. Cook onion, stirring over medium heat for 5 minutes or until onion starts to soften. Add garlic and cook until fragrant.

  • 2. Add chickpeas, undrained tomatoes, tomato paste and sugar. Simmer for 15 minutes or until thick.

  • 3. 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.

  • 4. 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.

  • 5. Stir the mint through the chickpeas mixture and season well with freshly ground black pepper. Serve with the sliced lamb and steamed beans.

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