4 plum tomatoes, sliced into 1/2-inch-thick wedges
1 small red onion, thinly sliced into half-moons
3/4 cup flat-leaf parsley leaves
3/4 cup fresh mint leaves, torn
5 tablespoons olive oil
zest and juice of 1 lemon
2 teaspoons white wine vinegar
1 clove garlic, crushed
kosher salt and black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground paprika
3 pounds lamb loin chops
Calories from fat 48%
Sat fat 7g
How to Make It
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.
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