Spicy Lamb Cutlets with Chickpea Salad

Name: Spicy Lamb Cutlets with Chickpea Salad
Cook time: 40 min
Yield: 4
Ingredients: 8 lamb cutlets, chops, or leg steaks well trimmed; ; Marinade; ½ teasp. ground cumin; 1 teasp. paprika; ½ teasp. ground coriander; ½ teasp. ground turmeric; 1 garlic clove, peeled and finely chopped; 1½ tablesp. rapeseed or olive oil; Zest and juice of ½ lemon; ½ teaspoon honey; Salt and freshly ground black pepper; ; Chickpea Salad; 400g tin chickpeas, rinsed and drained; 1 red onion, finely diced; 1 red pepper, seeded and diced; ½ cucumber, peeled, deseeded and sliced; 2 tablesp. parsley, finely chopped; 2 tablesp. mint, finely chopped; 1 tablesp. lemon juice; 2 tablesp. olive oil; 1 teasp. cumin powder; 1 teasp. chilli flakes; Salt and freshly ground black pepper; To Serve: Boiled baby potatoes; 

All these spices and herbs go really well with lamb. Great any time of the year.

4 people

40 min

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Nutrition per serving

kcal

648 kcal
protein

35 g
total fat

35 g
saturates

11.2 g
iron

5.1 mg
carbs

60 g

Ingredients

8 lamb cutlets, chops, or leg steaks well trimmed
Marinade
½ teasp. ground cumin
1 teasp. paprika
½ teasp. ground coriander
½ teasp. ground turmeric
1 garlic clove, peeled and finely chopped
1½ tablesp. rapeseed or olive oil
Zest and juice of ½ lemon
½ teaspoon honey
Salt and freshly ground black pepper
Chickpea Salad
400g tin chickpeas, rinsed and drained
1 red onion, finely diced
1 red pepper, seeded and diced
½ cucumber, peeled, deseeded and sliced
2 tablesp. parsley, finely chopped
2 tablesp. mint, finely chopped
1 tablesp. lemon juice
2 tablesp. olive oil
1 teasp. cumin powder
1 teasp. chilli flakes
Salt and freshly ground black pepper
To Serve: Boiled baby potatoes

Lamb Marinade

8 lamb cutlets, chops, or leg steaks well trimmed
Marinade
½ teasp. ground cumin
1 teasp. paprika
½ teasp. ground coriander
½ teasp. ground turmeric
1 garlic clove, peeled and finely chopped
1½ tablesp. rapeseed or olive oil
Zest and juice of ½ lemon
½ teaspoon honey
Salt and freshly ground black pepper
Chickpea Salad
400g tin chickpeas, rinsed and drained
1 red onion, finely diced
1 red pepper, seeded and diced
½ cucumber, peeled, deseeded and sliced
2 tablesp. parsley, finely chopped
2 tablesp. mint, finely chopped
1 tablesp. lemon juice
2 tablesp. olive oil
1 teasp. cumin powder
1 teasp. chilli flakes
Salt and freshly ground black pepper
To Serve: Boiled baby potatoes

To prepare the lamb: Mix the spices, garlic, 2 tablespoons oil, lemon zest and juice, honey and ground black pepper. Pour the mixture over the lamb and toss to coat well. Cover and marinade for 20 minutes while you make the salad.

To prepare the salad: Place the chickpeas, onion, pepper, parsley and mint in a bowl and mix.

Whisk the lemon juice, olive oil, cumin and chilli flakes together until well blended. Season to taste with salt and freshly ground black pepper. Pour dressing over the salad and mix well.

To cook the lamb: Heat a griddle pan or barbecue. Season the chops with salt. Cook the chops for 4-5 minutes on each side.

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To prepare the salad: Place the chickpeas, onion, pepper, parsley and mint in a bowl and mix.

Whisk the lemon juice, olive oil, cumin and chilli flakes together until well blended. Season to taste with salt and freshly ground black pepper. Pour dressing over the salad and mix well.

To cook the lamb: Heat a griddle pan or barbecue. Season the chops with salt. Cook the chops for 4-5 minutes on each side.