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Spiced Lamb Chops with Chickpea Salad

Photo: Petrina Tinslay
Prep time 20 mins
Other time 15 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  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).