date:Feb 13, 2014
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.