Lamb chops with bay, paprika & chickpeas

lamb chops with pay, paprika and chickpeas

Serves 4

  • 12 quality lamb cutlets, French-trimmed (ask your butcher to trim them for you)

  • Spanish smoked paprika

  • 12 large fresh bay leaves

  • dried oregano

  • 1 clove garlic, finely sliced

  • ½ small onion, finely sliced

  • extra virgin olive oil

  • 2 cans chickpeas, drained of their liquid

  • 1 large handful crusty breadcrumbs

  • 1 red chilli, finely sliced

  • 1 green chilli, finely sliced

  • 1 small bunch fresh curly parsley, roughly chopped

  • crème fraîche or yoghurt, to serve

Lightly bash each chop with a rolling pin to flatten a little. Season well with salt, pepper and smoked paprika. Fold a bay leaf around each one and press it firmly to hold it in place against the meat. (It might snap, but don't worry, just press each half of the leaf against the meat so it sticks.) Sprinkle with a little oregano.



Griddle or fry the chops in batches for 2 minutes or so on each side for pink, or for longer if you like your meat a little more cooked. Keep warm while you cook the rest of the chops.



While the chops are cooking, in a wide, non-stick frying pan, gently fry the garlic and onion in a good splash of olive oil until soft and light brown. Add a pinch of paprika and the chickpeas. Fry for a moment then add the breadcrumbs. Stir and fry until the chickpeas are warmed through and the breadcrumbs are crispy. Season and scatter with the sliced chilli and parsley.



Serve 3 cutlets per person with a spoonful of chickpeas, a dollop of crème fraîche or yoghurt and a pinch of smoked paprika.

Nutritional Information

Lamb chops with bay, paprika & chickpeas

Beautiful fried or barbecued

More Lamb recipes ->
0 foodies cooked this
The rub on these gorgeous lamb cutlets is dynamite with the crispy chickpeas and fresh chilli
Serves 4
30m
Super easy
Method

This is really quick and easy and could be done for a barbecue, if the weather's nice enough. It's really worth using decent chickpeas, my favourite are cans of El Navarrico chickpeas from www.brindisa.com

Lightly bash each chop with a rolling pin to flatten a little. Season well with salt, pepper and smoked paprika. Fold a bay leaf around each one and press it firmly to hold it in place against the meat. (It might snap, but don't worry, just press each half of the leaf against the meat so it sticks.) Sprinkle with a little oregano.

Griddle or fry the chops in batches for 2 minutes or so on each side for pink, or for longer if you like your meat a little more cooked. Keep warm while you cook the rest of the chops.

While the chops are cooking, in a wide, non-stick frying pan, gently fry the garlic and onion in a good splash of olive oil until soft and light brown. Add a pinch of paprika and the chickpeas. Fry for a moment then add the breadcrumbs. Stir and fry until the chickpeas are warmed through and the breadcrumbs are crispy. Season and scatter with the sliced chilli and parsley.

Serve 3 cutlets per person with a spoonful of chickpeas, a dollop of crème fraîche or yoghurt and a pinch of smoked paprika.

Nutritional Information Amount per serving:
  • Calories 1103 55%
  • Carbs 36.4g 16%
  • Sugar 2.5g 3%
  • Fat 97.0g 138%
  • Saturates 33.6g 168%
  • Protein 14.4g 32%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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