Harissa Scotch Lamb and Sweet Potato Traybake with Roasted Garlic Yoghurt

Nutrition

Energy 717 kcal
Fat 36g
Sat Fat 15g
Fibre 12g
Protein 39g

Ingredients

Cooking Method

Method

1
Preheat the oven to 180°C fan/200°C. Add the olive oil, red onions, sweet potatoes, red peppers and garlic cloves to a large roasting tray. Add the harissa and salt and toss everything together so it is well coated in the harissa. Roast for 25 minutes.
2
Once the vegetables have had 25 minutes, add the chickpeas and raisins to the tray and stir. Turn the oven up to 200°C fan/220°C. Nestle the lamb loin chops into the vegetables and roast for a further 15-20 minutes near the top of the oven.
3
After 15-20 minutes, remove the tray from the oven, remove the 2 garlic cloves and cover the tray with foil to allow the lamb to rest while you make the yoghurt dressing.
4
Add the yoghurt to a bowl with a handful of the chopped parsley and lemon zest and juice. Squeeze the roasted garlic out of its skins and mash into the yoghurt. Mix and season to taste.
5
Serve the roasted vegetables topped with the chops and a dollop of the yoghurt.

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