B00CU1W244_EBOK

can-spiced lamb with
and roast pumpkin
COOK 2 hours 20 mins
ing lamb chops is a great alternative to cooking
he barbecue – it adds a whole new depth of flavour.
chops whole if you prefer.
ge heavy-based stockpot over medium–high heat and
cooking oil. Working in batches, add the lamb chops
or 4–5 minutes until browned. Remove and set aside.
heat to medium and add the olive oil. When hot, add
carrot and celery and cook, stirring, for 7–8 minutes
getables are soft. Add the Moroccan spice mix and
er stems and roots and cook for 2 minutes, then add the
eserved lemon or lemon zest and stock. Return the
e pot, season with salt and pepper to taste and bring
Reduce the heat to low and simmer for 1 hour. Add the
er with the lid and simmer for 1 hour or until the lamb
are tender.
, preheat the oven to 220°C. Place the pumpkin in
yer on a baking-paper-lined tray and spray with
l. Sprinkle with the extra Moroccan spice mix, season
nd pepper to taste and roast for 25–30 minutes until
e lamb chops to a chopping board, allow to cool for