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Lamb Cutlets with Crushed Chickpeas
From Stonesoup
Lamb cutlets are wonderful because they cook so quickly. My (almost) niece Lily-belle is also a big fan and calls them ‘lollypop chops’ because they have a built in ‘stick’. Too cute.
Lamb fillets or other types of chops would also work – although you’ll probably need to adjust the cooking time. I’ve even given it a go with just the crushed chickpeas and the sugar snap peas and loved it. Would work well with a simple piece of pan fried salmon or white fish as well.
If you are in possession of a food processor – by all means put it to good use crushing the chickpeas. You can make them as chunky or as smooth as you’d like.
enough for: 2
takes: 20 minutes
1 x 400g (14oz) can chickpeas, drained
1 clove garlic, superfinely chopped
2-3 tablespoons lemon juice
4-6 lamb cutlets
2 handfuls snow peas (mange tout), sugarsnap peas topped or frozen peas
1. Put a small saucepan of salted water on to boil.
2. Crush chickpeas, garlic and lemon juice together in a bowl with a fork or your hands until you have a chunky mash. Stir through a couple of tablespoons extra virgin olive oil. Taste and season.
3. Place a frying pan over a medium high heat. When the pan is hot and the water is boiling, pop the peas in the water.
4. Add a few tablespoons oil to the frying pan, season lamb and cook for 2-3 minutes each side or until browned on the outside but still pink in the middle. Remove from the heat.
5. When the lamb is done, the peas should also be ready. Drain peas.
6. Divide crushed chickpeas between 2 plates. Top with lamb and peas.
Variations
paleo / chickpea-free – replace chickpeas with roasted sweet potato.
vegetarian – replace the lamb with these 15 minute falafels. Or use pan fried halloumi instead.
pescetarian – replace lamb with white fish or salmon fillets.
short on time – instead of boiling the peas, stir fry them in the pan that the lamb was cooked in while the lamb is resting. Or skip the peas and serve with a handful of salad leaves for greenery.
different meat – most tender cuts of meat will work here. So a good steak, chicken breasts or thigh fillets. It’s also really lovely with fish, just increase the lemon a little.
budget – replace cutlets with ground lamb or beef (mince). Brown it in the pan and serve on a bed of the crushed chickpeas with the peas on top.
carb lovers / more substantial – serve with warm flat bread, Tortillas or pitas.
Waste Avoidance Strategy
chickpeas, garlic – pantry.
lemon – will keep for months in a plastic bag in the fridge.
lamb cutlets – freeze ’em.
snow peas (mange tout), sugarsnap peas or frozen peas – freeze them.
Add to my Old Favourite Recipes
Made this with pork chops instead – lamb really isn’t available around here, except for maybe Easter. Turned out really well!
Thx for sharing Kelly! I’m looking for more ways to use pork chops 🙂