Spiced Lamb Chops With Chickpeas

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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 863 calories
    • Calories 65 calories from fat
    • Fat 62 g
    • Sat Fat 24 g
    • Cholesterol 163 mg
    • Sodium 934 mg
    • Protein 45 g
    • Carbohydrate 31 g
    • Sugar 8 g
    • Fiber 7 g
  • March 2006

Ingredients

  1. Check 1/4cup plus 1 tablespoon olive oil
  2. Check 2teaspoons fennel seeds
  3. Check 2teaspoons ground cumin
  4. Check 1 1/2teaspoons kosher salt
  5. Check 1/4teaspoon black pepper
  6. Check 8 lamb loin chops (about 1 1/2 inches thick)
  7. Check 4 medium carrots, peeled into strips
  8. Check 1 15-ounce can chickpeas, drained
  9. Check 1tablespoon fresh lemon juice
  10. Check 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.