6 forequarter lamb chops, browned
1 red onion, sliced
200 g moroccan honey lamb sauce
⅓ cup water
400 g canned chickpeas, drained
½ cup dried apricots, halved
couscous, cooked, to serve
coriander to serve
- Brown 4-6 trimmed lamb forequarter chops in a large pan and transfer to a ovenproof casserole dish. Add 1 sliced red onion to pan and cook for 5 min. Add to dish with a 200g pouch Moroccan Honey Lamb sauce and 1⁄3 cup water.
- Cover and bake at 180°C (160°C fan forced) for 1 hr 15 min, adding a 400g can drained chickpeas and 1⁄2 cup halved dried apricots after 1 hr.
- Serve with cooked couscous. Garnish with coriander and lemon zest.