Lamb chops with bay, paprika and chickpeas

Categories: May

Ingredients

• 12 French-trimmed lamb cutlets
• Spanish smoked paprika
• 12 large fresh bay leaves
• dried oregano
• 1 garlic clove, finely sliced
• 1/2 small onion, finely sliced
• extra-virgin olive oil
• 2 cans chickpeas, drained
• large handful of crusty breadcrumbs
• 1 red and 1 green chilli, finely sliced
• small bunch curly parsley, roughly chopped
• crème fraîche or yogurt, to serve

Directions

1. 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, don’t worry if it snaps. Sprinkle with a little oregano.

2. Griddle or fry the chops in batches for 2 minutes or so on each side for pink, or for longer if you like you meat a little more cooked. Keep warm while you cook the rest of the chops.

3. 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. Sir and fry until the chickpeas are warmed through and the breadcrumbs are crispy. Season and scatter with the sliced chilli and parsley.

4. Serve 3 cutlets per person with a spoonful of chickpeas, dollop of crème fraîche or yogurt and a pinch of smoked paprika.

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