Easy Tray Bake Moroccan Lamb Tagine

25 Minutes cook

Serves 4

Ingredients

500g potatoes (such as Desiree), peeled and diced

2 tbsps rapeseed oil

2 garlic cloves, sliced

1 red pepper, sliced

1 yellow pepper, sliced

2 tsps harissa spice

150ml lamb stock

50g dried apricots, roughly chopped

12 black olives

8 lamb chops, fat trimmed

1 small bag of baby spinach

1tsp rosemary

Method

Preheat the oven to 220°c/Fan 200°C/Gas 7.

Boil the potatoes in salted water for five minutes, drain.

In a frying pan, add 1 tbsp of the rapeseed oil, the drained potatoes and cook for five minutes over a medium heat. Now add the garlic and continue frying. Next goes in the peppers and harissa spice and continue cooking for five minutes. Season with a little salt and transfer the potatoes to an oven tray. Pour over the lamb stock, add the apricots and olives and pop into the oven for 10-15 minutes.

Meanwhile add the remaining 1 tbsp of rapeseed oil and cook the lamb chops until browned on both sides, you may need to do this in two batches. Season the lamb.

Take the tray out from the oven, stir in the spinach, pop the lamb chops in the tray, sprinkle over the rosemary and cook for a further 10 minutes and serve at the table in the tray.