With the arrival of March, we are closer to Spring. The sun will return at last, and daffodils and tulips blowing in a light breeze will become a familiar sight once more. Lamb always makes me think of Spring, it’s the perfect roast for Easter. Although Spring doesn’t arrive until March 20th this year, this recipe allows us to jump ahead into the spring mindset. This is no Easter roast though – it’s another tasty way to enjoy this tender meat, coated in hot, smoky paprika and sprinkled with fragrant oregano. As the chops are massaged with the paprika spice and herbs, their flavours permeate the meat, but does not overpower it. Fried for only a short time, the taste is locked in, whilst the meat stays tender, remaining deliciously pink in the centre. Plus, far away from the wintry stews we’ve been indulging in so far this year, the chickpea stir fry is light and full of flavour. Whilst the garlic and chili provide a warm kick to the stir fry, the chickpeas are soft with a bite; the chunky vegetables lend their own textures and flavours with each mouthful. A brilliant accompaniment to the lamb, this dish will transport you in time forward to the arrival of Spring.
- 2 lamb chops
- ½ courgette, chopped into thick chunks
- ¼ aubergine, chopped into thick chunks
- ½ red pepper, finely sliced
- Good handful of cherry tomatoes
- ½ 400g tin chickpeas, drained
- ½ red onion, finely sliced
- 1 large clove of garlic, finely chopped
- 1 red chili, finely sliced
- Hot, smoked paprika
- Dried oregano
- Salt and black pepper
- Olive oil
- Season the chops with salt, pepper and the paprika. Sprinkle on both sides with a little oregano, and set aside for later.
- In a large saucepan, heat a little oil, and fry the onion for 8 minutes, until soft. Reduce the heat and the garlic, red pepper and courgette and stir fry for 5 minutes. Add the aubergine, cherry tomatoes, chickpeas and sliced chili. Stir well to combine, and leave to warm through on the hob, until the cherry tomatoes have blistered. Season well with salt and pepper.
- Meanwhile, fry the lamb chops in a separate saucepan for 2 minutes each side. Then, when still pink in the middle, transfer to a plate and add the chickpea stir-fry. Season again, and serve!