Marinated lamb cutlets with smoky chickpeas

  • Portion size: Serves 4
  • Ready in 45 minutes
  • Difficulty: easy

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.

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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
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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.
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  5. 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.

Nutrition

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