Lamb is a frequent feature in North African dishes such as stews and tagines and I have borrowed some flavors from the area – cumin, cilantro and harissa paste – to bolster this dish.
Pre-heat oven to 350 degrees
4 x lamb chops drizzled with oil
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1/2 of a large yellow onion – chopped
1 tsp. cumin
2 tsp. harissa paste
1/2 a medium size cauliflower – cut into smallish florets
6 fl. oz. water
1 x 15 oz. can of chickpeas – rinsed and drained
1 tbsp. cilantro – finely chopped
Tamarind paste – for spreading on cooked lamb chops
Place the lamb chops in oven and cook for 30 minutes.
While the chops are cooking prepare the bed of vegetables.
Heat seasoned oil in a skillet and when sizzling add onion, turn heat down a little and soften.
Add cumin, harissa paste and cauliflower florets and stir. Then pour over the water, cover skillet, bring to boil and simmer for a few minutes until cauliflower is just tender. Pour in chickpeas and cilantro and heat through.
Place vegetables on a serving dish, top with lamb chops brushed with tamarind paste.