Marinated lamb cutlets with smoky chickpeas

Method

1. For the marinade, combine the thyme leaves, garlic, zest, lemon and olive oil. Season well.
2. 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.
3. 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.
4. 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.