This is a really filling dinner as you can have as much of the roasted vegetable mix as you fancy, its totally point free!!! The dressing that the vegetables are roasted in gives it a lovely different flavour and the natural yoghurt ensures it’s not too dry!
Serves 2=10sp each
2 Minted Lamb Chops (mine were 100g (10sp) but weigh yours and you can double check the points)
1 butternut squash, cubed
2 carrots, cut into sticks
1 courgette, cut in to bite sized chunks
1 red onion, sliced
2 peppers, sliced
Handful of cherry tomatoes, halved
2 cloves of garlic, finely chopped
2 teaspoons harissa Paste
1 Lemon (juice and rind)
Fat Free Natural Yoghurt
Chop all vegetables. Par boil butternut squash and carrot for 6-7 minutes. In a measuring jug pop your harissa, a squeeze of lemon juice and a little lemon zest. Add around 50ml water and give a good mix. Drain your BNS and carrot and pop in a roasting dish then add in all your other vegetables (including the garlic). Evenly distribute the harissa dressing over the vegetables and and mix so they are nicely coated in the dressing. Season and sprinkle over a little paprika and few crushed chillies . Pop in the oven on around 200 degrees Celsius for around half an hour. After half an hour, pop your lamb on top of the vegetables in the roasting dish and cook for a further 15 minutes. Pop lamb on a plate, vegetables next to it and drizzle plate with a little fat free natural yoghurt. You could serve it with a little salad if you fancy and I did the OH a little cous cous to go with it as well (he’s a hungry man!) but this was way more than enough for me!
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