Spiced lamb cutlets with chickpea puree

Name: Spiced lamb cutlets with chickpea puree
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Ingredients: 2 garlic cloves, finely chopped; 1 tablespoon ground cumin; Juice of 2 lemons; 2 teaspoons harissa paste; 1/3 cup (80ml) olive oil; 12 French-trimmed lamb cutlets; 2 x 400g cans chickpeas, rinsed, drained; 3 tablespoons tahini (sesame paste); Warmed flatbread (such as Lebanese or pita), chopped tomato, sliced red onion, rocket and natural yoghurt, to serve

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Prep Time: 15 minutes

Cook Time: 4 minutes

Total: 19 minutes

Servings: 4

Cost: $10.32 /serving

Author : delicious. team

easy dinner main

Ingredients

Remove All · Remove Spices · Remove Staples

2 garlic cloves, finely chopped1 tablespoon ground cuminJuice of 2 lemons2 teaspoons harissa paste1/3 cup (80 milliliters) olive oil12 French-trimmed lamb cutlets2 x 400 grams cans chickpeas, rinsed, drained3 tablespoons tahini (sesame paste)Warmed flatbread (such as Lebanese or pita), chopped tomato, sliced red onion, rocket and natural yoghurt, to serve

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Instructions

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Step 1

Place garlic, cumin, juice, harissa, oil and 2 teaspoons salt in a small bowl and mix well. Add half the spice mixture to a shallow dish with lamb and toss to coat. Set aside.

Step 2

Set 1/2 cup chickpeas aside. Whiz the remaining chickpeas with the tahini and remaining spice mixture in a food processor to form a smooth puree (add a little boiling water if too thick).

Step 3

Heat a heavy-based frypan or chargrill pan over medium-high heat. When hot, cook lamb in 2 batches, for 2-3 minutes each side until browned but still pink in centre. Serve with pita on a bed of the puree, with reserved chickpeas, tomato, onion and rocket. Drizzle with yoghurt.