Ingredients
• 400g can chickpeas, rinsed, drained, dried
• 1/2 teaspoon dried chilli flakes
• 1 tablespoon olive oil
• 2 1/2 teaspoons garam masala
• 160g (1/2 cup) rock salt
• 200g small grape tomatoes, halved
• 2 garlic cloves, crushed 2cm-piece ginger, peeled, grated
• 1/2 teaspoon ground turmeric
• 200g (3 ⁄4 cup) low-fat Greek yoghurt
• 12 lamb cutlets, French trimmed
• 1/2 cup coriander leaves, chopped
• 1 small Lebanese 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.
