Lamb Chops and Chickpeas Christina Stanley-Salerno   From Every Day with Rachael Ray December-January 2008 FOUR SERVINGS Prep Time: 15 min Cook Time: 15 min 1/4 cup extra-virgin olive oil Eight 1-inch-thick, 4-ounce lamb chops (or four 8-ounce chops) Salt and pepper 2 packed cups flat-leaf parsley leaves 2 cloves garlic 1/2 cup pitted kalamata olives Two 15.5-ounce cans chickpeas, rinsed Grated peel and juice of 1 lemon, or 1/4 cup apple cider vinegar 1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Season the lamb chops with salt and pepper and cook for 4 minutes on each side for medium. Transfer to a plate and keep warm. Wipe out the skillet and set aside. 2. Using a food processor, finely chop the parsley; set aside. Finely chop the garlic in the food processor, add the olives and pulse until coarsely chopped. 3. In the reserved skillet, heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic-olive mixture and stir-fry until softened, 3 to 4 minutes. Add the chickpeas and cook until heated through. Add the lemon peel, lemon juice and reserved parsley and season with salt and pepper. Serve with the chops.

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