Name: Spiced lamb cutlets with chickpea puree
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 1
Cuisine: lebanese
Ingredients: 2 garlic cloves, finely chopped; 10.00 gm ground cumin; Juice of 2 lemons; 2 tsp harissa paste (see note); 80ml olive oil; 12 French-trimmed lamb cutlets; 2 x 400g cans chickpeas, rinsed, drained; 72.00 gm tahini (sesame paste, see note); Warmed flatbread (such as Lebanese or pita), to serve; Chopped tomato, to serve; Sliced red onion, to serve; Rocket, to serve; Natural yoghurt, to serve

Spiced lamb cutlets with chickpea puree

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Prep Time:
15 minutes

Cook Time:
4 minutes

Total Time:
19 minutes

Ingredients:

2 garlic cloves, finely chopped
10.00 gm ground cumin
Juice of 2 lemons
2 tsp harissa paste (see note)
80ml olive oil
12 French-trimmed lamb cutlets
2 x 400g cans chickpeas, rinsed, drained
72.00 gm tahini (sesame paste, see note)
Warmed flatbread (such as Lebanese or pita), to serve
Chopped tomato, to serve
Sliced red onion, to serve
Rocket, to serve
Natural yoghurt, to serve

Instructions:

Combine garlic, cumin, lime juice, harissa, olive oil, and 2 teaspoons of salt in a small bowl, mix thoroughly. Reserve half of the mixture for later use. Toss the lamb in the remaining mixture in a shallow dish until well coated. Set aside.
Reserve 1/2 cup chickpeas. Blend the rest with tahini and spices in a food processor until smooth, adding boiling water if needed for consistency.
Preheat a heavy-based frypan or chargrill pan over medium-high heat. Sear the lamb in 2 batches for 2-3 minutes on each side until browned but slightly pink in the center. Serve with pita on a bed of the puree, topped with reserved chickpeas, tomato, onion, and rocket. Finish with a drizzle of yogurt.

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