Spiced Lamb Chops with Chickpea Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 15.5-ounce can chickpeas |
4 plum tomatoes |
1 small red onion, thinly sliced into half-moons |
3/4 flat-leaf parsley, torn |
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 |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 teaspoon ground paprika |
3 pounds lamb loin chops |
Directions:
1. Drain the chickpeas. Slice the tomatoes into 1/2-inch-thick wedges. In a medium bowl, combine the chickpeas, tomatoes, onion, parsley, mint, 3 tablespoons of the oil, the lemon zest and juice, vinegar, garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss and set aside. In a small bowl, combine the cumin, coriander, paprika, and the remaining salt and pepper. Lightly coat both sides of each chop with the spice mixture. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Place half the chops in the pan and brown for 2 to 3 minutes per side for medium-rare. Transfer to a plate and repeat with the remaining chops. Serve with the chickpea salad.Tip: For bolder flavor, use hot or smoked paprika (available at gourmet stores).
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