Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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Credit: Quentin Bacon

Recipe Summary

total:
1 hr
hands-on:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

863 calories; calories from fat 65%; fat 62g; saturated fat 24g; cholesterol 163mg; sodium 934mg; carbohydrates 31g; fiber 7g; sugars 8g; protein 45g.
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