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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 1103
    55%
  • Carbs 36.4g
    14%
  • Sugar 2.5g 3%
  • Fat 97.0g 138%
  • Saturates 33.6g 168%
  • Protein 14.4g 32%
Of an adult's reference intake

Related recipes:

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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  • 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