A delicious mini roast using either the Rump or Loin Roast of Indigo Valley Lamb, great for when you don’t have to feed an entire family. Courtesy of australianlamb.com.au.
Ingredients
550g Lamb Rump Roast or Loin Roast, fat trimmed, cap scored
1 tbsp olive oil
2 tsp Moroccan spice (or ras el hanout)
400g can chickpeas, drained and rinsed
¼ cup currants
¼ cup slivered almonds, toasted
150g green beans, trimmed
Method
Preheat oven to 200°C fan forced. Brush Lamb with oil and rub in 1 teaspoon of spice. Place in a roasting tray and bake for 25 minutes for medium.
Combine drained chickpeas, remaining spice and currants in a bowl. Once the Lamb has been cooking for 20 minutes, add to the roasting tray around the Lamb and stir briefly. Return to the oven for 5 minutes or until chickpeas have warmed through.
Remove Lamb, cover loosely with foil and rest for 10-15 minutes before slicing.
Steam green beans until just tender and toss with chickpeas and currants. Serve Lamb with chickpeas and beans, topped with toasted almonds and drizzled with pan juices.
