Step 1

For the marinade, combine the thyme leaves, garlic, zest, lemon and olive oil. Season well.

Step 2

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.

Step 3

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.

Step 4

Fry the lamb cutlets for 2-3 minutes on each side, in batches if need be, on a hot griddle then serve with the chickpeas.