Char-grilled Lamb with Tomato Chickpeas

Ingredients
- 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
Method
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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.
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2. Add chickpeas, undrained tomatoes, tomato paste and sugar. Simmer for 15 minutes or until thick.
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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.
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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.
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5. Stir the mint through the chickpeas mixture and season well with freshly ground black pepper. Serve with the sliced lamb and steamed beans.