My Recipe - Lamb Cutlets With Crushed Chickpeas & Sugar Snap Peas

<p dir="auto">Table For 2 <p dir="auto">Lamb cutlets are wonderful because they cook so quickly. My (almost)<br /> niece Lily-belle is also a big fan and calls them ‘lollypop chops’ because<br /> they have a built in ’stick’. Too cute. <p dir="auto">Lamb fillets or other types of chops would also work – although you’ll need<br /> to adjust the cooking time. <pre><code> 1 can chickpeas (400g /14oz), drained 1 clove garlic, superfinely chopped 2-3 tablespoons lemon juice 4-6 lamb cutlets 2 handfuls sugar snap peas or snow peas <p dir="auto">Put a small saucepan of salted water on to boil. <p dir="auto">Crush chickpeas, garlic and lemon juice together in a bowl with a fork<br /> or your hands until you have a chunky mash. Stir through a couple of<br /> tablespoons extra virgin olive oil. Taste and season. <p dir="auto">Place a frying pan over a medium high heat. When the pan is hot and<br /> the water is boiling, pop the peas in the water. Add a few tablespoons<br /> oil to the frying pan, season lamb and cook for 2 minutes each side or<br /> until browned on the outside but still pink in the middle. <p dir="auto">When the lamb is done, the peas should also be ready. Drain peas.<br /> Divide crushed chickpeas between 2 plates. Top with lamb and peas.