Warm, fragrant spices from North Africa bring out the delicate flavour of tender spring lamb in this simple, yet delicious recipe. Serve with toasted pittas and zesty houmous for a perfect light supper
Ready in: 30 minutes
2 x 300g packs British lamb cutlets
2 tbsp ground Moroccan Rose Spice Mix
2 x 400g cans chickpeas (drained and rinsed)
2 large garlic cloves (chopped)
2 tsp ground cumin
3 tbsp extra-virgin olive oil
3 tbsp Greek yogurt
grated zest and juice 1 lemon, plus extra lemon wedges, to serve
25g pack fresh coriander (chopped)
12 mini white pitta breads
1. Put the lamb cutlets on a plate and rub the spice mix all over them. Cover and set aside.
2. Put the chickpeas in a food processor with the garlic, cumin and olive oil. Whizz to a fine paste and transfer to a bowl. Fold in the yogurt, lemon zest and juice, and coriander; season well.
3. Heat the grill to high. Lay the lamb cutlets on a foil-lined rack and grill for 3-4 minutes each side. Remove from the grill and keep warm. Place the pitta breads under the grill and toast for 1-2 minutes each side. Arrange the lamb and pitta breads on plates with spoonfuls of the houmous. Serve with lemon wedges.
Per serving:Â 555 Calories, 24.5g Fat (8.6g Saturated), 0.66g Salt
TIP: If you have some houmous left over, transfer it to an airtight container and keep in the fridge for 2-3 days. It makes a great mid afternoon snack with carrot sticks or tortilla chips.