Ingredients

• 8 x 100g lamb loin chops
• 60ml (¼ cup) olive oil
• 1 tbsp sumac
• 1 tsp ground cardamom
• 2 cloves garlic, crushed
• Natural Yoghurt, to serve

Pear & walnut salad

• 1 lemon, zested, juiced
• 1 tbsp honey
• 60ml (¼ cup) extra virgin olive oil
• 2 small green pears, halved, cored, thinly sliced
• 1 bunch watercress
• 70g (⅔ cup) roasted walnuts

Method

1. Preheat oven to 180°C (160° fan-forced).
2. Heat a large, lightly oiled, non-stick frying pan over medium-high heat.
3. Cook sausages for 5-6 minutes or until browned on all sides. Set sausages aside on a plate.
4. Place gnocchi, pasta sauce, tomatoes, spinach, dried herbs and ½ cup (125ml) water into a large, lightly oiled oven-proof dish. Season and stir well to combine. Cook for 10 minutes, remove from oven and stir. Top with sausages and sprinkle over cheese. Cook for a further 15-20 minutes, until gnocchi is cooked through and cheese is golden brown. Sprinkle with parsley and serve with salad leaves.

TIPS

1. For an alternative to whole sausages either chop the sausages up into 4cm pieces after cooking or squeeze the filling out of the casings and roll into small meatballs.
2. Swap spinach for baby spinach or chopped kale; use whatever grated cheese you have in the fridge.
3. Pour the ½ cup water into cherry tomato can and swirl around before adding to the oven-proof dish.

Click here to see the original recipe.