Lamb Chops With Chickpea and Carrot Sauté

Spiced Lamb Chops With Chickpeas and Carrot Saute
 Quentin Bacon
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
tablespoon
plus 1 teaspoon olive oil
8
small lamb loin chops (2 pounds total)
1
teaspoon
curry powder
kosher salt and black pepper
2
medium carrots, thinly sliced on the bias
2
cloves garlic, thinly sliced
1
15.5-ounce can chickpeas, rinsed
2
tablespoons
fresh lemon juice
2
tablespoons
chopped fresh dill

Directions

  1. Heat oven to 400º F. Heat 1 teaspoon of the oil in a large skillet over medium-high heat.
  2. Season the lamb with the curry powder, ¾ teaspoon salt, and ½ teaspoon pepper. Cook until browned, 2 to 3 minutes per side.
  3. Transfer the lamb to a baking sheet and roast, 4 to 6 minutes for medium-rare.
  4. Meanwhile, wipe out the skillet. Heat the remaining oil over medium-high heat. Add the carrots and cook, tossing frequently, until tender, 6 to 10 minutes.
  5. Add the garlic and cook for 1 minute. Add the chickpeas, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until heated through, 2 to 3 minutes.
  6. Stir in the lemon juice and dill. Serve the vegetables with the lamb.
Kate Merker
January 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 120
  • Protein 32 g
  • Carbohydrate 15 g
  • Sugar 2 g
  • Fiber 4 g
  • Fat 13 g
  • Sat Fat 4 g
  • Calcium 58 mg
  • Iron 3 mg
  • Sodium 720 mg
  • Cholesterol 87 mg
What does this mean? See Nutrition 101.