Lamb Chops With Braised Escarole and Chickpeas

Lamb Chops With Braised Escarole and Chickpeas
José Picayo
A good source of vitamins A and C, escarole is a leafy green with a slightly bitter bite.

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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

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

 

Charlyne Mattox
October 2012

Nutritional Information

  • Per Serving
  • Calories 494
  • 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
What does this mean? See Nutrition 101.

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