Photo: Emiliano Vittoriosi
Lamb chops with bay, paprika & chickpeas
13 ingredients
4
openrecipes
This is really quick and easy and could be done for a barbecue, if the weather's nice enough. It's really worth using decent chickpeas, my favourite are cans of El Navarrico chickpeas from www.brindisa.com
Estimated Nutrition (whole recipe, rough)
1058
Calories
47g
Protein
38g
Fat
130g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 quality lamb cutlets, French-trimmed (ask your butcher to trim them for you)
- Spanish smoked paprika
- 12 large fresh bay leaves
- dried oregano
- 1 clove garlic, finely sliced
- ½ small onion, finely sliced
- extra virgin olive oil
- 2 cans chickpeas, drained of their liquid
- 1 large handful crusty breadcrumbs
- 1 red chilli, finely sliced
- 1 green chilli, finely sliced
- 1 small bunch fresh curly parsley, roughly chopped
- crème fraîche or yoghurt, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes