Baked Lamb with Chickpeas & Spinach

  1. Preheat oven to 175 degrees C. Heat a deep oven proof pan over a medium heat. Gently cook lamb until browned on all sides. Add oil and onions. Cook, stirring, for 2 minutes until soft.
  2. Add cumin, chickpeas, tomatoes, lemon juice, lemon zest and spinach. Stir to combine and bring to the boil. Cover and place pan in oven for 40 minutes.
  3. Place cous cous in a medium sized bowl. Cover with boiling water and the remaining oil. Stir then cover with plastic wrap and set aside for 5 minutes.
  4. Fluff up cous cous with fork and divide amongst four serving bowls. Ladle baked lamb over cous cous and scatter with fresh chopped parsley if desired.

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