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Sprinkle 1/4 tsp paprika and same with oregano on both sides of each cutlet, reserve the rest for later.
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Add the olive oil to a frying pan and fry the cutlets until cooked, we like them so they are just done which takes about 3 mins on each side, if you like them well done, cook for 4-5 mins on each side. Set the lamb aside but leave the frying pan on the heat.
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Place crushed garlic and diced chilli and onion the heated frying pan for a few minutes until onion is lightly browned. Add in the remained paprika and oregano from earlier along with the chickpeas, cook for a further 2 minutes and then serve.
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Gluten Free Lamb & Paprika Chickpeas
For a quick meal, this naturally gluten free Lamb and Chickpea dish is ready in less than half an hour!
- Recipe by Alison Wheatley
- Added21st October 2015
- Prep Time15 Mins
- Makes2 servings
Lamb and chickpeas is a great quick evening meal dish that can be just thrown together, it tastes barely any effort, a can of chickpeas, a cut of meat and some spices and you have a nice filling meal that is naturally gluten and dairy free with a bit of a kick to it too. Great for those days then you want to make something fast.
This recipe is
Method
Nutritional Information (Per serving)
Cals
Calories
408
Carbs
26g
Fibre
8g
Fat
18g
Sugar
3g
Protein
36g
Last updated 31st January 2021
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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