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.