Lamb Cutlets with Crushed Chickpeas and Sugar Snap Peas

Name: Lamb Cutlets with Crushed Chickpeas and Sugar Snap Peas
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Cuisine: international
Ingredients: 400 g canned chickpeas, drained; 1 clove garlic, chopped; 2 tbsp lemon juice; 4 piece halal-slaughtered lamb cutlets; 2 handful sugar snap peas; 2 tbsp extra virgin olive oil for chickpeas; 2 tbsp oil for cooking, estimated

Lamb Cutlets with Crushed Chickpeas and Sugar Snap Peas — a step-by-step recipe on Flaavo.

400 g canned chickpeas, drained
1 clove garlic, chopped
2 tbsp lemon juice
4 piece halal-slaughtered lamb cutlets
2 handful sugar snap peas
2 tbsp extra virgin olive oil for chickpeas
2 tbsp oil for cooking, estimated

Roughly mash chickpeas with garlic, lemon juice and the chickpea oil. Season.
Boil peas until tender but still firm.
Season and pan-fry lamb on both sides until cooked. Serve over the chickpeas with the peas.

Adapted from Stonesoup by Jules Clancy, page 76.