Spiced Lamb Chops With Chickpeas Recipes

LAMB CHOPS WITH EVERYTHING-BAGEL YOGURT AND CHICKPEAS

Steps:

• In a small skillet, warm 6 tablespoons olive oil, poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt over medium-low heat until the spices just start to sizzle and turn very light brown, about 2 minutes. Quickly pour into a heat-safe bowl and allow to cool completely.
• Season the lamb chops with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; set aside.
• In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and 1/4 teaspoon kosher salt and sauté until soft, 2 to 3 minutes. Add carrots and sauté until softened and starting to brown, about 6 minutes. Add garlic, 2 teaspoons harissa, cumin, and paprika and cook, stirring, until fragrant, 30 seconds to 1 minute more. Add broth and scrape up brown bits from bottom of pan. Stir in chickpeas, tomatoes, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes. Taste and adjust seasoning, adding more harissa if desired.
• In a large skillet (preferably cast iron) over high heat, heat vegetable oil. Sear chops, working in batches if necessary, 3 minutes per side, until the internal temperature reaches 125°F for medium rare.
• Mix yogurt with lemon juice. Gently fold in 1 tablespoon everything-bagel-spiced olive oil.
• To serve, spoon the chickpea mixture onto the plate. Top each chop with a dollop of yogurt. Finish with an additional drizzle of the spiced oil. Sprinkle with parsley and serve.

LAMB WITH SPICY CHICKPEAS

Steps:

• Heat grill to high. Season the lamb, then grill for 5 mins each side until browned. Meanwhile, heat the oil in a pan, add the onion, then fry for 2 mins.
• Stir in the cauliflower, cumin and harissa paste, then cook for 1 min more. Add 200ml water, season well, then bring to the boil. Cover, cook for 5 mins until the cauliflower is just tender, then stir in the chickpeas and cook for 2 mins more. Stir in the parsley and orange juice, then serve with the lamb.

SPICY LAMB WITH CHICKPEAS

Steps:

• Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.
• Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
• Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.

SPICED LAMB CHOPS WITH CHICKPEAS

Steps:

• 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.
• 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.

LAMB AND CHICKPEA CURRY

Steps:

• Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
• Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
• Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.