Lamb Chops With Braised Escarole and Chickpeas

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Photo by José Picayo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 494 calories
    • Fat 27 g
    • Sat Fat 6 g
    • Cholesterol 124 mg
    • Sodium 633 mg
    • Protein 44 g
    • Carbohydrate 15 g
    • Sugar 1 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 124 mg
  • October 2012

Ingredients

  1. Check 4tablespoons olive oil
  2. Check 1 small head escarole, leaves torn (about 13 cups)
  3. Check 4 cloves garlic, peeled and smashed
  4. Check 1/4cup dry white wine
  5. Check kosher salt and black pepper
  6. Check 1 15.5-ounce can chickpeas, rinsed
  7. Check 8 small rib or loin lamb chops (1 inch thick; about 2 3/4 pounds total)
  8. Check 1/2teaspoon dried oregano

Directions

  1. Heat 2 tablespoons of the oil in a Dutch oven or large saucepan over medium heat. Add the escarole, garlic, wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook, covered, tossing occasionally, until very tender, 8 to 10 minutes. Add the chickpeas and cook until warmed through, 1 to 2 minutes.
  2. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the lamb with the oregano and ¼ teaspoon each salt and pepper. In 2 batches, cook the lamb, 2 to 3 minutes per side for medium-rare. Serve with the escarole.