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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; about 2¾ pounds total); ½ teaspoon dried oregano

:

  1. How to Make Lamb Chops With Braised Escarole and Chickpeas, Step 11

    Prepare your ingredients: Tear the escarole into pieces.

  2. How to Make Lamb Chops With Braised Escarole and Chickpeas, Step 22

    Peel and smash 4 cloves of garlic.

  3. How to Make Lamb Chops With Braised Escarole and Chickpeas, Step 33

    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.

  4. How to Make Lamb Chops With Braised Escarole and Chickpeas, Step 44

    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.

  5. How to Make Lamb Chops With Braised Escarole and Chickpeas, Step 55

    Add the chickpeas to the escarole and cook until warmed through, 1 to 2 minutes.

  6. How to Make Lamb Chops With Braised Escarole and Chickpeas, Step 66

    Serve the lamb with the escarole. Get the full recipe for Lamb Chops With Braised Escarole and Chickpeas.

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