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Spicy Lamb Cutlets with Chickpea Salad

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

4 people
40 min
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

  • 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

Method

Copy Text

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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Method

Copy Text

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.

Spicy Lamb Cutlets with Chickpea Salad