Lamb cutlets with chilli chickpeas and spinach

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion, thinly sliced into rings
  • 1 garlic clove, thinly sliced
  • 2 long red chillies, seeds removed, thinly sliced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 2 x 400g cans chickpeas, rinsed, drained
  • 1 bunch English spinach, stalks trimmed, roughly chopped
  • 12 lean lamb cutlets, french-trimmed

Method


  • 1

    Heat half the oil in a large deep frypan. Cook onion and garlic over medium-low heat for 3-4 minutes until soft. Add chilli, coriander and ginger, and cook for a further minute. Turn heat to medium-high, add chickpeas and 2 tablespoons water and heat through for 1 minute. Add spinach and cook for 1 minute or until just wilted. Cover to keep warm.


  • 2

    Meanwhile, heat a large chargrill pan over high heat and brush with the remaining oil. Cook the lamb, in batches if necessary, for 2-3 minutes on each side or until cooked to your liking. Transfer to a warm plate, cover and rest for 4 minutes, then serve with the warm chickpeas.

Nutrition Per Serve


+

Energy

2033 kj

Fat

(total)

23 g

Fat

(saturated)

7 g

Carbohydrate

(sugars)

3 g

Carbohydrate

(total)

20 g

Dietary

(fibre)

9 g

Protein

45 g

Cholesterol

121 mg

Sodium

435.03 mg