Lamb Chops With Chickpea and Carrot Sauté

lamb-chops-chickpeas
Photo by  Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 311 calories
    • Calories 120 calories from fat
    • Fat 13 g
    • Sat Fat 4 g
    • Cholesterol 87 mg
    • Sodium 720 mg
    • Protein 32 g
    • Carbohydrate 15 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 58 mg

Ingredients

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