Crumbed Lamb Cutlets with Pasta, Chickpeas & Buttered Peas

Ingredients:

Crumbed Lamb Cutlets

• 8 lamb cutlets, trimmed
• ½ cup breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried herbs
• Lemon zest, salt pepper
• 2 tbsp olive oil

Pasta Chickpeas

• 250 g short pasta
• 1 can chickpeas, drained and rinsed
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt pepper

Buttered Peas

• 1½ cups frozen peas
• 1 tbsp butter
• Salt to taste

Method:

1. Cook the Pasta Chickpeas
   Boil pasta in salted water until al dente. Add chickpeas in the final 2 minutes, then drain.
2. Crumb the Lamb Cutlets
   Coat lamb with breadcrumbs, garlic, herbs, lemon zest, salt, and pepper. Cook in a nonstick frypan with olive oil over medium heat until golden and cooked to your liking.
3. Finish the Pasta
   In a saucepan, gently heat olive oil and garlic. Add pasta and chickpeas, season, and toss to combine.
4. Butter the Peas
   Warm peas with butter and a pinch of salt in a small saucepan until tender.
5. Serve
   Plate pasta and chickpeas, top with crumbed lamb cutlets, and serve with buttered peas and lemon wedges.