Lamb Chops with Spicy Paprika and Moroccan Carrots

Serves 4

Ingredients

12 lamb cutlets, French-trimmed

Spanish smoked paprika

6large fresh bay leaves

dried oregano

12 small clove garlic, finely sliced

½ small onion, finely sliced

extra virgin olive oil

2 cans chickpeas, drained of their liquid

1 red chili, finely sliced

1 green chili, finely sliced

1 small bunch fresh curly parsley, roughly chopped

yogurt, to serve

Directions

1. Lightly bash each chop with a rolling pin to flatten a little. Season well with salt, pepper and smoked paprika. Fold a ½ bay leaf and one clove garlic around each one and press it firmly to hold it in place against Sprinkle with a little oregano.
2. Heat large pan to medium high
   Sear the chops in batches for 2 minutes or so on each side Keep warm while you cook the rest of the chops.
3. While the chops are cooking, in a wide, non-stick frying pan, gently fry the garlic and onion in a good splash of olive oil until soft and light brown. Add a pinch of paprika and the chickpeas. Stir until the chickpeas are warmed. Season and scatter with the sliced chili and parsley.
4. Serve with a dollop of yogurt and spicy carrots and potatoes or couscous.