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Lamb Cutlets with Sage and Chickpeas

These Lamb Cutlets with Sage and Chickpeas could very well become your favourite meal. The juicy cutlets are seared till golden and the chickpeas add a warm and nutty flavour that makes this dish well balanced.

I absolutely adore the simplicity of these Lamb Cutlets with Sage and Chickpeas. What isn't simple is the burst of flavour and variety of textures which is what makes this recipe so special. It is fuss-free, a crowd pleaser and so easy to make. In fact, this recipe is ready in under 15 minutes which makes it a true back pocket recipe to have in your collection plus it's a ONE POT RECIPE!

Helpful Tips


  • Lamb Cutlets: These tender cutlets are ready in not time at all and once seared remain juicy on the inside.

  • Chickpeas: chickpeas add a nutty flavour and creaminess to the meal.

  • Sage: Sage has a strong, slightly minty and slightly musky taste. Frying it in butter, mellows its flavour but adds a depth to the meal that makes it very flavourful.

  • Baby Spinach: I absolutely love spinach! It cooks in less than a minute and completes the meal.

HOW TO MAKE LAMB CUTLETS WITH SAGE AND CHICKPEAS: This is a one-pot meal and is ready in only a few steps.

  1. Sear the seasoned lamb cutlets.

  2. Add the rosemary, garlic, sage and chickpeas.

  3. Add the baby spinach.

  4. Garnish with lemon zest and enjoy!

Hard to believe but true. Simple, delicious and ready in 15 minutes. Check out the video recipe below.

And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.

Happy Cooking, Margaret x

Lamb Cutlets with Sage and Chickpeas

Serves 4

Ready in 15 minutes


8 Lamb Cutlets

120g baby spinach

400g can chickpeas, washed and drained

8 sage leaves

4 garlic cloves, sliced on the diagonal

1 spring of rosemary, leaves removed and finely chopped

2 tablespoons Extra Virgin Olive Oil

1 tablespoon butter

Lemon zest

Sea salt

Freshly Cracked Pepper


1. Heat oil and butter in a large pan.

2. Season the lamb cutlets and add to the pan. Sear one side for 3 minutes then flip them over and sprinkle the rosemary. Cook for one minute before adding the garlic, sage and chickpeas. Cook for an additional 3 minutes.

3. Create some pockets around the lamb cutlets and add the baby spinach. Allow it to slightly wilt, which will take only a minute before tossing through the lamb and chickpeas.

4. Remove from heat and serve immediately. Garnish with lemon zest and serve with crumbled feta and crusty bread.


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