Scottoditto con Inzamino (Lamb Cutlets with Chickpea Stew)

For Lamb Cutlets

1 "French trimmed" rack of lamb, seperated into 3 or 4 cutlets
olive oil
salt and pepper


For Inzamino

1 carrot, small diced
1 celery stick, small diced
1 red onion, small diced
1 garlic clove, chopped
1 courgette, small chopped
10 small plum tomatoes, halved
good dash of Passata
pinch dried chilli, to taste
100g chickpeas, home cooked or good quality tinned
75g rocket
olive oil


In a large pan heat some olive oil and then add the onion, carrot, celery and garlic and cook till softened for a couple of minutes without colouring.

Add the courgette, tomato, passata, chickpeas and a pinch of chilli. Stir together well and leave to simmer for a five minutes.

On a chopping board, gently flatten the lamb cutlets out a little using a mallet or rolling pin then rub with olive oil and season with salt and pepper.

Heat a frying pan or griddle pan till almost smoking and then cook your lamb cutlets, which should only take a few minutes. Once cooked leave to rest for a minute or so.

Add the rocket to your chickpeas and stir till wilted down into the sauce.

Spoon the chickpea stew into the centre of your plate then place  your lamb cutlets on the side and serve immediately.