Lamb cutlets with crushed chickpeas & sugar snap peas

Serves 2

Ingredients:

• 1 can chickpeas (400g /14oz), drained
• 1 clove garlic, superfinely chopped
• 2-3 tablespoons lemon juice
• 4-6 lamb cutlets
• 2 handfuls sugar snap peas or snow peas 

Process:

1. Put a small saucepan of salted water on to boil.
2. Crush chickpeas, garlic and lemon juice together in a bowl with a fork or your hands until you have a chunky mash. Stir through a couple of tablespoons extra virgin olive oil. Taste and season.
3. Place a frying pan over a medium high heat. When the pan is hot and the water is boiling, pop the peas in the water. Add a few tablespoons oil to the frying pan, season lamb and cook for 2 minutes each side or until browned on the outside but still pink in the middle.
4. When the lamb is done, the peas should also be ready. Drain peas.Divide crushed chickpeas between 2 plates. Top with lamb and peas.