Ingredients
- 6 lamb cutlets, each approximately 80g
- salt, and freshly ground black pepper
- 2 tbsp sunflower oil
- 400 g tinned chickpeas
- cayenne pepper
- 2 large, very ripe plum tomatoes
- 10 pitted black olives, chopped
- 4 tbsp olive oil
- 2 clove garlic, thinly chopped
- 10 basil
- zest and juice of 1 lemons
Description
Toothsome Lamb Cutlets Atop Chick Peas Brimming With Bold Mediterranean Flavours Create This Truly Tempting Supper Dish From Alex Mackay
UK TV
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