Ingredients
- 500g baby Red Jacket potatoes, quartered
- 2 teaspoons olive oil
- 2 teaspoons smoked paprika
- 12 Coles Australian Lamb Cutlets
- 1 teaspoon ground cumin
- 1 garlic clove, crushed
- 2 chorizo sausages, thinly sliced diagonally
- 1 red onion, cut into wedges
- 400g can chickpeas, rinsed, drained
- 260g jar chargrilled capsicum, drained, thickly sliced
- 1 tablespoon malt vinegar
- 1 teaspoon caster sugar
- 120g pkt Coles Brand Australian Baby Spinach
Directions
- Step 1
Preheat oven to 200C. Line a baking tray with baking paper. Place the potato in a medium bowl. Add the oil and half the paprika. Season. Place on the lined tray. Bake, turning occasionally, for 20 mins or until golden and tender.
- Step 2
Meanwhile, combine the lamb, cumin, garlic and remaining paprika in a large bowl and toss to combine. Season. Heat a large frying pan over medium-high heat. Cook for 2 1/2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
- Step 3
Heat the same frying pan over medium-high heat. Add the chorizo and cook, turning, for 2 mins or until golden. Transfer to a plate. Add the onion to the pan and cook, stirring occasionally, for 2 mins or until lightly golden. Return the chorizo to the pan with the chickpeas, capsicum, vinegar and sugar. Cook for 1-2 mins or until the mixture is heated through and the vinegar almost evaporates. Add the potato and spinach and remove from heat. Toss to combine.
- Step 4
Divide the potato mixture among serving plates. Top with the lamb cutlets and serve immediately.
Recipe courtesy of www.taste.com.au
Serving size 4