Name: Lamb cutlets with chilli chickpeas & spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 white onion, thinly sliced into rings; 1 garlic clove, thinly sliced; 2 long red chillies, seeds removed, thinly sliced; 2 tsp ground coriander; 2.50 gm ground ginger; 2 x 400g cans chickpeas, rinsed, drained; 1 bunch English spinach, stalks trimmed, roughly chopped; 12 lean lamb cutlets, french-trimmed

Lamb cutlets with chilli chickpeas & spinach

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Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Ingredients:

1 white onion, thinly sliced into rings
1 garlic clove, thinly sliced
2 long red chillies, seeds removed, thinly sliced
2.50 gm ground ginger
2 x 400g cans chickpeas, rinsed, drained
1 bunch English spinach, stalks trimmed, roughly chopped
12 lean lamb cutlets, french-trimmed

Instructions:

In a large deep frypan, heat half of the oil. Sauté onion and garlic over medium-low heat for 3-4 minutes until softened. Stir in chilli, coriander, and ginger, and cook for another minute. Increase heat to medium-high, then add chickpeas and 2 tablespoons of water, heating through for 1 minute. Toss in spinach and cook for another minute until just wilted. Cover to keep warm. Enjoy!
Heat a large chargrill pan over high heat and brush with oil. Cook the lamb in batches for 2-3 minutes per side until done to your preference. Let it rest for 4 minutes on a warm plate before serving with the warm chickpeas.

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