Spiced Lamb Chops With Chickpea Salad

0506spiced-lamb-chops
Photo by Petrina Tinslay
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 541 calories
    • Calories 48 calories from fat
    • Fat 29 g
    • Sat Fat 7 g
    • Cholesterol 140 mg
    • Sodium 618 mg
    • Protein 42 mg
    • Carbohydrate 28 g
    • Fiber 7 g
    • Iron 6 mg
    • Calcium 120 mg

In a medium bowl, combine the chickpeas, tomatoes, onion, parsley, mint, 3 tablespoons of the oil, the lemon zest and juice, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Toss and set aside.In a small bowl, combine the cumin, coriander, paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Lightly coat both sides of the chops with it.Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Place half the chops in the pan and cook for 2 to 3 minutes per side for medium-rare.Transfer to a plate and repeat with remaining chops. Serve with the chickpea salad.

Ingredients

  1. Check 1 15.5-ounce can chickpeas
  2. Check 4 plum tomatoes, sliced into 1/2-inch-thick wedges
  3. Check 1 small red onion, thinly sliced into half-moons
  4. Check 3/4 cup flat-leaf parsley leaves
  5. Check 3/4 cup fresh mint leaves, torn
  6. Check 5 tablespoons olive oil
  7. Check zest and juice of 1 lemon
  8. Check 2 teaspoons white wine vinegar
  9. Check 1 clove garlic, crushed
  10. Check kosher salt and black pepper
  11. Check 1 tablespoon ground cumin
  12. Check 1 tablespoon ground coriander
  13. Check 1 teaspoon ground paprika
  14. Check 3 pounds lamb loin chops

Directions

  1. In a medium bowl, combine the chickpeas, tomatoes, onion, parsley, mint, 3 tablespoons of the oil, the lemon zest and juice, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Toss and set aside.
  2. In a small bowl, combine the cumin, coriander, paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Lightly coat both sides of the chops with it.
  3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Place half the chops in the pan and cook for 2 to 3 minutes per side for medium-rare.
  4. Transfer to a plate and repeat with remaining chops. Serve with the chickpea salad.