Spiced Lamb Chops with Chickpea Salad

Spiced Lamb Chops with Chickpea Salad Recipe
Photo: Petrina Tinslay


Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 15 Minutes

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


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


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).

Emma Knowles,

Real Simple

June 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note