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Marinated lamb cutlets with smoky chickpeas

Marinated lamb cutlets with smoky chickpeas

Name: Marinated lamb cutlets with smoky chickpeas
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: For the lamb cutlets; 2tsp fresh thyme leaves; 1 crushed garlic clove; Zest and juice of ½ lemon; 30ml olive oil; 12 lamb cutlets; For the smoky chickpeas; 2 x 400g tins chickpeas, drained and rinsed; 1 tsp chipotle paste; 1 tbsp natural yogurt; A handful of chopped fresh parsley

Easy
December 2013

Easy
December 2013

Test kitchen approved

Serves 4
Ready in 45 minutes

Make the most of some storecupboard tins, as this lamb cutlet recipe gets the Moroccan treatment with the addition of smoky chickpeas. The smokiness comes from a good dollop of chipotle paste.

Nutrition: per serving

Calories: 432kcals
Fat: 21.5g (6.4g saturated)
Protein: 39.9g
Carbohydrates: 20g (1g sugars)
Fibre: 7.1g
Salt: 1g

Nutrition: per serving

Calories: 432kcals
Fat: 21.5g (6.4g saturated)
Protein: 39.9g
Carbohydrates: 20g (1g sugars)
Fibre: 7.1g
Salt: 1g

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Ingredients

For the lamb cutlets

2tsp fresh thyme leaves
1 crushed garlic clove
Zest and juice of ½ lemon
30ml olive oil
12 lamb cutlets

For the smoky chickpeas

2 x 400g tins chickpeas, drained and rinsed
1 tsp chipotle paste
1 tbsp natural yogurt
A handful of chopped fresh parsley

Method

For the marinade, combine the thyme leaves, garlic, zest, lemon and olive oil. Season well.
Put the lamb cutlets into a bowl or roasting tray and coat with the marinade. Leave for 30 minutes, turning once to coat again in the marinade.
In a pan, heat chickpeas with a small splash of hot vegetable stock until tender. Drain and stir through the chipotle paste and natural yogurt. Take off the heat, then stir through the parsley. Season well.
Fry the lamb cutlets for 2-3 minutes on each side, in batches if need be, on a hot griddle then serve with the chickpeas.