Ingredients

• 25g/1oz butter
• 6 tbsp olive oil
• 1 large onion
• peeled
• finely sliced
• 2 garlic cloves
• peeled and finely chopped
• 2 tsp thyme leaves
• ½ tsp smoked paprika
• 2 x 400g/14oz tins of chickpeas
• drained
• rinsed
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 8-12 lamb cutlets (2-3 per person)
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 50ml/2fl oz red wine
• 100ml/3½fl oz chicken stock
• 1 tbsp balsamic vinegar

Directions

• For the mash
• heat the butter and two tablespoons of the olive oil in a large frying pan over a very low heat. Add the onion and cook for about 15 minutes until very soft and golden.
• Stir in the garlic
• half the thyme and the paprika and cook for a further five minutes.
• Bring a pan of water to the boil
• then add the chickpeas and heat through for 2-3 minutes. Drain well.
• In a food processor
• blend together the chickpeas
• three-quarters of the caramelised onions
• the lemon juice and the remaining olive oil to form a smooth purée.
• Season well with salt and freshly ground black pepper
• then return to the saucepan and keep warm. (Alternatively
• you can blend all the ingredients in the pan using a hand-held blender.)
• Meanwhile
• for the lamb cutlets
• heat another large frying pan over a high heat. Season the lamb cutlets with salt and freshly ground black pepper and drizzle over the olive oil.
• Cook the cutlets in batches
• adding them to the hot pan to quickly sear on both sides
• then reduce the heat to medium and fry for a further two minutes on both sides (for rare)
• 2-3 minutes on both sides (for medium) or 4-5 minutes on both sides (for well done).
• Remove the cutlets from the pan and leave to rest
• covered in foil to keep warm. Drain the fat from the pan and then stir in the wine
• scraping up any browned bits from the bottom to deglaze.
• Allow the liquid to bubble and reduce for a few minutes
• then add the stock
• vinegar and remaining thyme. Simmer for 3-4 minutes until reduced and slightly thickened.
• To serve
• spoon some of the chickpea mash onto each plate
• arrange the lamb cutlets on top
• drizzle over the sauce and scatter with the remaining caramelised onions.