How To Cook Lamb Chops With Braised Escarole and Chickpeas
Managing editor Kristin van Ogtrop cooks this elegant 30-minute recipe from our Month of Dinners feature.
What You Need
4 tablespoons olive oil
1 small head escarole (leaves torn; about 13 cups)
4 cloves garlic (peeled and smashed)
¼ cup dry white wine
kosher salt and black pepper
1 15.5-ounce can chickpeas (rinsed)
8 small rib or loin lamb chops (1 inch thick;
Prepare your ingredients: Tear the escarole into pieces.
Peel and smash 4 cloves of garlic.
Heat 2 tablespoons of the oil in a Dutch oven or large saucepan over medium heat. Add the escarole, garlic, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, tossing occasionally, until very tender, 8 to 10 minutes.
Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the lamb with the oregano and 1/4 teaspoon each salt and pepper. In 2 batches, cook the lamb, 2 to 3 minutes per side for medium-rare.
Add the chickpeas to the escarole and cook until warmed through, 1 to 2 minutes.
Serve the lamb with the escarole. Get the full recipe for <a target="_blank" href="http://www.realsimple.com/food-recipes/browse-all-recipes/lamb-chops-bra... Chops With Braised Escarole and Chickpeas</a>.