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 crisp green peas.

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 crush the chickpeas with the garlic, lemon juice and extra virgin olive oil. Season well.
Cook the sugar snap peas in boiling water until just tender but still crunchy, then drain.
Season the lamb cutlets and fry in the oil for a few minutes on each side until cooked to your liking. Serve on the crushed chickpeas with the peas alongside.

A halal adaptation inspired by Jules Clancy’s Stonesoup: 5 Ingredients | 10 Minutes (2010) · Photo: Breville USA, CC BY 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Thai_Green_Curry_Lamb_Cutlets_4of4_(8736303192).jpg)