Jamie Oliver

Lamb chops with bay, paprika and chickpeas

Beautiful fried or barbecued

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Lamb chops with bay, paprika and chickpeas

Serves 4
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    1103
    55%
  • Fat
    97.0g
    138%
  • Saturates
    33.6g
    168%
  • Protein
    14.4g
    32%
  • Carbs
    36.4g
    14%
  • Sugar
    2.5g
    3%

Of an adult's reference intake

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

Nutrition per serving
  • Calories
    1103
    55%
  • Fat
    97.0g
    138%
  • Saturates
    33.6g
    168%
  • Protein
    14.4g
    32%
  • Carbs
    36.4g
    14%
  • Sugar
    2.5g
    3%

Of an adult's reference intake

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

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Ingredients

  • 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
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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.

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.

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