Join our community of Solution Seekers!

Lamb Chops With Chickpea and Carrot Sauté

Spiced Lamb Chops With Chickpeas and Carrot Saute
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By January, 2010

Nutritional Information

  • Per Serving
  • Calories 311Calories From Fat 120
  • Protein 32g
  • Carbohydrate 15g
  • Sugar 2g
  • Fiber 4g
  • Fat 13g
  • Sat Fat 4g
  • Calcium 58mg
  • Iron 3mg
  • Sodium 720mg
  • Cholesterol 87mg
What does this mean? See Nutrition 101 .

Quick Tip

Spice rack
Curry powder is a combination of spices, including coriander, cumin, turmeric, cardamom, and cloves. It can be mild or hot; taste yours before cooking and adjust the amount you use accordingly.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.