Spiced Lamb Chops with Chickpea Salad

Real Simple
Spiced Lamb Chops with Chickpea SaladRecipe
Photo: Petrina Tinslay
Makes 4 servings


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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


Prep: 20 Minutes
Other: 15 Minutes

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).

Created date

May 2005

Nutritional Information

Calcium 120 mg
Calories 541
Caloriesfromfat 48 %
Carbohydrate 28 g
Cholesterol 140 mg
Fat 29 g
Fiber 7 g
Iron 6 mg
Protein 42 mg
Satfat 7 g
Sodium 618 mg