Spiced lamb cutlets with chickpea puree


  • 2 garlic cloves, finely chopped
  • 1 tablespoon ground cumin
  • Juice of 2 lemons
  • 2 teaspoons harissa paste
  • 1/3 cup (80ml) olive oil
  • 12 French-trimmed lamb cutlets
  • 2 x 400g cans chickpeas, rinsed, drained
  • 3 tablespoons tahini (sesame paste)
  • Warmed flatbread (such as Lebanese or pita), chopped tomato, sliced red onion, rocket and natural yoghurt, to serve


  • 1

    Place garlic, cumin, juice, harissa, oil and 2 teaspoons salt in a small bowl and mix well. Add half the spice mixture to a shallow dish with lamb and toss to coat. Set aside.

  • 2

    Set 1/2 cup chickpeas aside. Whiz the remaining chickpeas with the tahini and remaining spice mixture in a food processor to form a smooth puree (add a little boiling water if too thick).

  • 3

    Heat a heavy-based frypan or chargrill pan over medium-high heat. When hot, cook lamb in 2 batches, for 2-3 minutes each side until browned but still pink in centre. Serve with pita on a bed of the puree, with reserved chickpeas, tomato, onion and rocket. Drizzle with yoghurt.



Harissa is a North African chilli paste from delis and gourmet shops.

Nutrition Per Serve



2887 kj



46 g



10 g



1 g



20 g


45 g


468.53 mg