Spiced Lamb Chops with Chickpea Salad

Photo: Petrina Tinslay

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calcium: 120mg
  • Calories: 541
  • Calories from fat: 48%
  • Carbohydrate: 28g
  • Cholesterol: 140mg
  • Fat: 29g
  • Fiber: 7g
  • Iron: 6mg
  • Protein: 42mg
  • Saturated fat: 7g
  • Sodium: 618mg


  • 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


  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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