Serves 4
12 (about 600g) French
trimmed lamb cutlets
1 tsp ground cumin
1 tbsp sweet paprika
1 tbsp olive oil
400g canned chickpeas, rinsed
and drained
1 lemon, juice and zest
1 cup feta-stuffed green olives,
thickly sliced
1 cup flat-leaf parsley leaves
1 cup mint leaves
Combine lamb, cumin and half the paprika in a large bowl. Season with salt and freshly ground black pepper, toss to combine.
Heat a large non-stick frying pan over high heat. Cook lamb for 2-3 minutes each side for medium or as desired. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Meanwhile, add oil to pan with chickpeas and remaining paprika. Cook, tossing, for 2 minutes or until heated through and well combined. Remove from heat.
Pour lemon juice over chickpeas and add zest. Add olives, parsley and mint and toss to combine.
Divide chickpea salad among serving plates. Top with cutlets and serve immediately.
