For a spicier flavour, increase the curry powder to 2 tablespoons. Replace lamb loin chops with 8 lamb cutlets or 4 lamb forequarter chops, if preferred. Cooking time may vary.
1½ tablespoons mild curry powder
1 tablespoon olive oil
2 cloves garlic crushed
8 lamb loin chops (800g), well-trimmed
4 zucchini (600g), trimmed, diagonally cut into 2cm slices
250g punnet cherry tomatoes
Olive oil cooking spray
700g frozen potato gems
Mango chutney, to serve
Combine curry powder, oil and garlic in a large bowl. Add lamb. Rub to coat.
Heat a large, non-stick roasting pan in a very hot oven (220C) for 10 minutes. Remove pan. Carefully add lamb. Stand for 1 minute. Turn lamb over.
Arrange zucchini and tomatoes around lamb. Toss gently. Lightly spray with cooking oil. Season with salt and pepper. Top with potato gems.
Return pan to very hot oven. Cook for about 25 minutes, or until potato gems are crisp and golden. Remove.
Serve dolloped with chutney.