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Hampshire Lamb Cutlets with a Coriander and Chilli Chickpea Mash and Tomatoes

Meatbox Hampshire Lamb Chops

Our free range Hampshire lamb cutlets make a perfect speedy meal. Grass fed and reared in the New Forest, they are full of flavour and so very tender.

There are many ways you can cook these, and many ways that we like to. Over to @eatlikeagirl for this recipe idea!

I loved these Hampshire lamb cutlets. So tender and while I loved them spiced too, sometimes the only thing for it is to simply season the meat and let it speak for itself. I served these with a quick chickpea mash and some gorgeous tomatoes. The mash is a keeper and will be lovely with most meats. It is a vibrant alternative to the humble and much loved spud. It is good to mix things up!

There are two cutlets in shot, but you will likely want three per person.

Ingredients per person:

3 lamb cutlets

Coriander and Chilli Chickpea Mash

1 x 400g tin of chickpeas, drained (or 300g of home cooked)
1 clove garlic, peeled
1 tbsp chopped fresh coriander
1 tbsp cider vinegar or sherry vinegar
Chilli powder or flakes, to taste (I use 1/2 tsp of powder)
Extra virgin olive oil
1 lemon

8 cherry tomatoes
Coriander leaves to finish

Sea salt
oil for cooking (I used olive oil)

Season your lamb cutlets with sea salt on both sides and leave to the side while you prepare your mash.

Put 2 tbsp extra virgin olive oil, the peeled clove of garlic, chilli and a pinch of sea salt in your blender and blitz. Add the chickpeas and the juice of half the lemon and pulse until you get a coarse mash (I like to keep some texture). Check for seasoning and add salt, lemon juice and/or chilli if it needs it. Leave to the side.

Coat the cutlets with a little olive oil. Fry them over a high heat to get a nice sear according to your taste. I like them pink so I cook them for 3 minutes on each side, ensuring I cook the fat side first until golden by holding it to the pan with a tongs (you can do a few at a time this way).

Serve the cutlets on top of the mash with tomatoes on the side and coriander to finish. 

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Recipe is Copyright © Niamh Shields 2020

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