One-pan Lamb Cutlets with Chickpeas (gluten-free)
When you’re after an elegant meal that’s quick to prepare, these One-pan Lamb Cutlets with Chickpeas are ideal. This Mediterranean-inspired dish brings together juicy lamb cutlets with fragrant sage, rosemary, and garlic for a deeply flavourful bite. With the addition of chickpeas and fresh spinach, this gluten-free dinner is both hearty and wholesome. Ready in under 20 minutes, it’s perfect for busy nights when you want a delicious meal without the hassle. Let's start cooking!
To make this even more indulgent, serve it with a side of fluffy rice and a spoonful of creamy Greek yogurt or my home made Tzatziki. It adds a refreshing tang that complements the spices perfectly, while the rice soaks up all those rich flavours, turning every bite into pure comfort. This quick recipe brings a touch of the Mediterranean straight to your dinner table, ideal for any night of the week!
Watch How to Make It
Helpful Tips and Suggestions
Choose Fresh, Quality Lamb: Look for lamb cutlets that are evenly cut with a nice balance of meat and fat. Quality meat will make a big difference in flavor.
Preheat the Pan Well: Getting the pan hot before adding the lamb ensures a great sear, which locks in juices and enhances flavour.
Use Fresh Herbs: Fresh sage and rosemary elevate the dish with their aromatic flavours.
Serve with Greek Yogurt or Tzatziki: A dollop of Greek yogurt or Tzatziki adds a creamy, tangy note that balances the richness of the lamb and complements the herbs.
Garnish Just Before Serving: Finish with lemon zest, cracked pepper, and a bit of crumbled feta if you’d like. Adding these right before serving keeps them fresh and vibrant.
Ready in only a few steps!
Sear the seasoned lamb cutlets.
Add the rosemary, garlic, sage, and chickpeas.
Add the baby spinach.
Garnish with lemon zest and enjoy!
Hard to believe but true. Simple, delicious, and ready in 20 minutes.
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Lamb Cutlets with Chickpeas
Serves: 4
Prep 10 minutes
Cook 15 minutes
INGREDIENTS
2 tablespoons extra virgin olive oil
1 tablespoon butter
8 lamb cutlets
Sea salt and freshly cracked black pepper
2 sprigs rosemary, leaves removed and finely chopped
4 garlic cloves, sliced diagonally
8 sage leaves, ripped in pieces
400g can chickpeas, rinsed and drained
120g baby spinach
Juice of ½ lemon
Zest of ½ lemon
Recommended toppings: A dollop of Greek yogurt or a dairy-free alternative
or home made TZATZIKI
To serve: STOVETOP RICE and crumbled feta (dairy-free option)
INSTRUCTIONS
Heat oil and pan fry: Warm the olive oil and butter in a large pan over medium heat.
Season and sear: Season the lamb cutlets with salt and pepper, then add them to the pan. Sear for 3 minutes on one side, flip, and sprinkle the rosemary on top. Cook for 1 minute, then add the garlic, sage leaves, and chickpeas. Cook for an additional 4 minutes, stirring occasionally, until chickpeas are slightly golden.
Add spinach: Create small spaces around the lamb cutlets and add the baby spinach. Let it wilt slightly, about 1 minute, then toss with the lamb and chickpeas.
Finish with lemon juice: Drizzle the juice of ½ lemon over the lamb and chickpeas, stirring to coat everything in the citrusy flavor.
Serve: Remove from heat and serve immediately. Garnish with lemon zest, a dollop of my home made Tzatziki or Greek yogurt (or dairy-free alternative), and crumbled feta if desired. Pair with fluffy rice, and enjoy!
Margaret Pahos @CreateCookShare
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