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Marinated Lamb Cutlets with Smoky Chickpeas

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.

moderate5 ingredients4 preparation steps
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Ingredients

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

Preparation

  1. 1For the marinade, combine the thyme leaves, garlic, zest, lemon and olive oil. Season well.
  2. 2Put 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. 3In 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. 4Fry the lamb cutlets for 2-3 minutes on each side, in batches if need be, on a hot griddle then serve with the chickpeas.\n