Spiced Lamb Chops With Chickpeas

Spiced Lamb Chops With Chickpeas
Quentin Bacon
Serves 4
preparation
20
minutes
cooking
60
minutes

Ingredients

1/4
cup
plus 1 tablespoon olive oil
2
teaspoons
fennel seeds
2
teaspoons
ground cumin
1 1/2
teaspoons
kosher salt
1/4
teaspoon
black pepper
8
lamb loin chops (about 1 1/2 inches thick)
4
medium carrots, peeled into strips
1
15-ounce can chickpeas, drained
1
tablespoon
fresh lemon juice
15
fresh mint leaves, whole or torn

Directions

  1. Heat oven to 400° F. In a large resealable plastic bag, combine 1/4 cup of the oil, the fennel seeds, cumin, 1 teaspoon of the salt, and the pepper. Add the lamb chops and refrigerate for at least 30 minutes and up to 8 hours.
  2. Before cooking, let the chops stand at room temperature for 10 minutes. Heat a large skillet over medium-high heat. Scrape the fennel seeds off the chops. Add 4 of the chops to the skillet. Cook until golden, about 2 minutes per side. Transfer to a baking sheet. Repeat with the remaining chops. Roast until the chops are the desired doneness, about 8 minutes for medium-rare.
  3. Meanwhile, wipe out the skillet, place over medium heat, and add the remaining oil. Add the carrots and chickpeas and cook until heated through, about 2 minutes. Add the lemon juice, mint, and the remaining salt and toss. Divide the chops and chickpeas among individual plates.
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 65 %
  • Fat 62 g
  • Sat Fat 24 g
  • Cholesterol 163 mg
  • Sodium 934 mg
  • Carbohydrate 31 g
  • Fiber 7 g
  • Sugar 8 g
  • Protein 45 g
What does this mean? See Nutrition 101.