Ingredients
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
Method
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Combine curry powder, oil and garlic in a large bowl. Add lamb. Rub to coat.
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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.
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Arrange zucchini and tomatoes around lamb. Toss gently. Lightly spray with cooking oil. Season with salt and pepper. Top with potato gems.
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Return pan to very hot oven. Cook for about 25 minutes, or until potato gems are crisp and golden. Remove.
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Serve dolloped with chutney.
