Spiced chickpeas with lemon & garlic marinated lamb

Ingredients (serves 4)

• 60ml (1/4 cup) fresh lemon juice
• 2 garlic cloves, crushed
• 8 lamb cutlets, French trimmed (see note)
• 2 tsp olive oil
• 1 red onion, finely chopped
• 1/2 tsp dried chilli flakes
• 2 tsp mild paprika
• 1 x 400g can chopped tomatoes
• 200ml water
• 2 x 400g cans chickpeas, rinsed, drained
• 2 tbs chopped fresh continental parsley
• Olive oil spray
• Baby spinach leaves, to serve

Method

1. Combine lemon juice and garlic in a jug. Place the lamb in a shallow glass or dish. Pour the lemon juice mixture over the cutlets and turn to coat. Place in the fridge for 30 minutes to marinate.
2. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add chilli and paprika and cook for 1 minute or until aromatic. Add the tomato and water and bring to the boil over high heat. Reduce heat to medium and simmer for 5 minutes. Add chickpeas and simmer for 10 minutes. Season with pepper. Add the parsley and combine.
3. Drain the lamb from the marinade. Heat a non-stick frying pan over high heat. Lightly spray with olive oil spray to grease. Add lamb and cook for 2 minutes each side for medium or until cooked to your liking. Divide the spiced chickpeas and spinach leaves among serving plates. Top with lamb and serve.

Notes

• Note: To French trim the lamb cutlets, cut the meat and fat away from the end of the cutlet so the bone is exposed.
• Freezer friendly tip: You can freeze this recipe at the end of step 1. Place the cutlets and marinade in a sealable freezer bag and freeze for up to 2 months.

Source

Good Taste – February 2007, Page 46
Recipe by Chrissy Freer

Nutritional information

This information is per serve.