Indian lamb cutlets with spicy roast chickpea salad

Ingredients

400g can chickpeas, rinsed, drained, dried 1/2 teaspoon dried chilli flakes 1 tablespoon olive oil 2 1/2 teaspoons garam masala 160g rock salt 200g small grape tomatoes, halved 2 garlic cloves, crushed 2cm-piece ginger, peeled, grated 1/2 teaspoon ground turmeric 200g low-fat Greek yoghurt 12 lamb cutlets, French trimmed 1/2 cup coriander leaves, chopped 1 small cucumber, seeded, finely chopped Lemon wedges, to serve

Method

1. Preheat oven to 190°C/170°C fan forced. Place chickpeas on a lined baking tray. Sprinkle with chilli flakes. Drizzle with half the oil and sprinkle with 1 teaspoon garam masala. Season and toss to combine. Roast for 35 minutes or until dry and slightly crisp. 2. Spread rock salt over a lined baking tray. Top with tomato, cut-side up. Season with pepper. Roast for 35 minutes or until dry and tender. 3. Meanwhile, combine garlic, ginger, turmeric, 1/4 cup yoghurt and remaining garam masala in a bowl. Season. Add lamb cutlets and toss to coat. Set aside for 15 minutes to marinate. 4. Combine chickpeas, tomato and coriander in a bowl. Combine cucumber and remaining 1/2 cup yoghurt in a separate bowl. Season with pepper. 5. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook lamb in 2 batches, turning, for 3-4 minutes for medium or until cooked to your liking. Transfer to a plate and rest for 2 minutes. Serve with chickpea salad, yoghurt raita and lemon wedges.