Table For 2
Lamb cutlets are wonderful because they cook so quickly. My (almost)
niece Lily-belle is also a big fan and calls them ‘lollypop chops’ because
they have a built in ’stick’. Too cute.
Lamb fillets or other types of chops would also work – although you’ll need
to adjust the cooking time.
1 can chickpeas (400g /14oz), drained
1 clove garlic, superfinely chopped
2-3 tablespoons lemon juice
4-6 lamb cutlets
2 handfuls sugar snap peas or snow peas
Put a small saucepan of salted water on to boil.
Crush chickpeas, garlic and lemon juice together in a bowl with a fork
or your hands until you have a chunky mash. Stir through a couple of
tablespoons extra virgin olive oil. Taste and season.
Place a frying pan over a medium high heat. When the pan is hot and
the water is boiling, pop the peas in the water. Add a few tablespoons
oil to the frying pan, season lamb and cook for 2 minutes each side or
until browned on the outside but still pink in the middle.
When the lamb is done, the peas should also be ready. Drain peas.
Divide crushed chickpeas between 2 plates. Top with lamb and peas.