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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
Yield: 4
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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Take your kebabs to the next level with this recipe for spiced lamb kebabs and chickpea puree.

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

Method

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.
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).
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.