One-pan Lamb Cutlets with Chickpeas (gluten-free)
Updated: 2 days ago
These One-Pan Lamb Cutlets with Chickpeas make an easy gluten-free dinner that feels a little special without requiring hours in the kitchen. Juicy lamb cutlets are pan-seared with rosemary, sage and garlic, then combined with golden chickpeas, fresh spinach and lemon for a simple Mediterranean-inspired meal ready in around 25 minutes.
About These One-Pan Lamb Cutlets
This is one of those dinners that proves you don’t need a long ingredient list to create plenty of flavour. Lamb cutlets are naturally rich and tender, so they pair beautifully with aromatic rosemary, sage and garlic.
The chickpeas cook in the same pan, soaking up the buttery pan juices and herbs, while baby spinach adds freshness and turns it into a more complete meal.
A squeeze of lemon at the end balances the richness of the lamb and brings everything together.
Watch How to Make It
Tips for the Best One-Pan Lamb Cutlets
Heat the pan before adding the lamb. A properly heated pan helps create a golden crust without overcooking the centre.
Don't overcrowd the cutlets. Use a large frying pan so the lamb has enough room to sear.
Adjust the cooking time to the thickness of your lamb. Cutlets vary considerably in size, so use the timings as a guide and cook them to your preferred doneness.
Add the garlic after the initial sear. This gives the lamb time to brown without risking burnt garlic.
Finish with lemon off the heat. Adding the lemon towards the end keeps its flavour fresh and bright.
Serving Suggestions
I love serving these lamb cutlets with fluffy stovetop rice, which catches all those buttery, herby pan juices.
Add a spoonful of creamy Greek yoghurt or my homemade Tzatziki for a cool, tangy contrast, and finish with crumbled feta and extra lemon zest if you like.
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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
1. Heat the pan
Heat the olive oil and butter in a large frying pan over medium-high heat.
2. Sear the lamb
Season the lamb cutlets with sea salt and black pepper. Add them to the hot pan and cook for approximately 3 minutes on the first side.
3. Add the herbs and chickpeas
Turn the lamb cutlets and sprinkle over the rosemary. Cook for 1 minute, then add the garlic, sage and chickpeas around the lamb. Continue cooking for approximately 3–4 minutes, stirring the chickpeas occasionally, or until the lamb is cooked to your liking and the chickpeas are lightly golden.
4. Add the spinach
Add the baby spinach around the lamb and cook for about 1 minute, gently tossing it through the chickpeas until just wilted.
5. Finish with lemon
Drizzle over the lemon juice and gently toss the chickpeas and spinach through the pan juices.
6. Serve
Remove from the heat and finish with lemon zest. Serve with Greek yoghurt or homemade 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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