Roasted courgette, aubergine, tomatoes & chickpeas with harissa glazed lamb

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Mix together 1 tbsp oil and 1-2 tsp harissa, depending on how much you like spice. Season and rub into the lamb steaks. Cover and set aside for 30 minutes.

Step 2

Meanwhile, cut the aubergine and courgettes into 3cm wedges and cut the shallots into quarters. Place in a bowl and add the tomatoes, garlic, chilli, coriander, oregano and the remaining 2 tbsp oil. Season generously, then toss together and spread the vegetables out on a large shallow roasting tin. Roast for 20 minutes, then turn the vegetables and stir in the chickpeas. Return to the oven for 10-15 minutes until the vegetables are golden.

Step 3

When the vegetables are nearly ready, heat a griddle pan or nonstick frying pan and add the lamb steaks. Sear on each side for 1 minute then continue cooking for 3-4 minutes on each side and browned all over. Remove from the pan, cover loosely with foil and rest for 5 minutes. Mix the yogurt and remaining harissa together, then swirl over plates. Stir the capers into the vegetables, spoon onto the yogurt and top with the lamb.