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Marinated lamb cutlets with smoky chickpeas

Published: 30 Nov 13
Updated: 18 Mar 24

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.

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

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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

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.