Lamb Cutlets with Rosemary & Chickpea Crepes
Serves 4
   250 g chickpea (besan) flour
   80 ml (1/3 cup) extra virgin olive oil, plus extra for drizzling
   2 pinches of salt
   4 rosemary sprigs, leaves of half chopped
   2 medium zucchini, skin on, grated and drained
Lamb Cutlets with Rosemary & Chickpea Crepes
   8 double or 16 single lamb cutlets
   12 small zucchini, halved lengthways
   2 red capsicums, roasted, peeled and diced
   12 kalamata olives
   4 garlic cloves, sliced

Put the chickpea flour in a bowl and add 250 ml (1 cup) water in a steady stream, stirring while adding. Add 2 tablespoons of the oil, the salt, the chopped rosemary and grated zucchini and stir to combine. Refrigerate for at least 2 hours.
   Pat the lamb cutlets dry with paper towels, season with salt and pepper, drizzle with 1 tablespoon of the oil and top with the remaining rosemary sprigs. Cover with baking paper and set aside at room temperature.
   Heat 1 tablespoon of the oil in a frying pan over medium heat. Add 2 tablespoons of the chickpea mixture at a time to make pancakes. Cook for 1 minute, before turning and cooking the other side, or until cooked through. Repeat with the remaining chickpea mixture to make at least 12 small pancakes. Transfer to a low oven to keep warm.
   Clean the frying pan with paper towels and heat half of the remaining oil over high heat. Add the zucchini halves and sear until brown. Season to taste, then transfer to a dish in the oven to keep warm. In the same pan, heat the rest of the oil, then add the capsicum, olives and garlic and cook for 3 minutes to warm through. Season to taste, then transfer to a dish in the oven to keep warm while you cook the lamb.
   Heat the barbecue plate to high. Pat the lamb with paper towels to remove any excess oil and cook the cutlets for about 2 minutes on each side, or until cooked to your liking.
   Assemble the dish by putting the pancakes and zucchini on a plate. Add the cutlets and scatter the capsicum, olives and rosemary on top. Drizzle with extra virgin olive oil and serve.

Variations: You could roast some kipfler potatoes instead of making chickpea pancakes, and baby eggplant would make a great addition.

From: French Kitchen. By Serge Dansereau. Published by ABC Books.
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