- 12 small lamb loin chops
- Sea salt and coarse black pepper
- 6 tablespoons EVOO
- 4 large cloves garlic, finely chopped
- 3 tablespoons finely chopped fresh rosemary
- 1 large lemon, juiced
- 1/2 cup finely chopped onion
- 2 tablespoons fresh thyme leaves
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 2 14 ounce cans chickpeas, rinsed
- 1/4 cup grated parmigiano-reggiano
- 5 - 6 cups swiss chard or kale leaves
- Freshly grated nutmeg
Season the lamb chops with salt and pepper. In a small bowl, combine 2 tbsp. EVOO, half of the garlic, the rosemary and lemon juice. Coat the chops with the marinade and let stand at room temperature for 15 minutes.
Meanwhile,in a medium saucepan, heat 2 tbsp. EVOO over medium heat. Add the onion and thyme; season with salt and pepper. Cover the pan and cook, stirring, until the onion is softened, 6 to 7 minutes. Stir in the tomato paste. Add the stock and bring to a low boil. Transfer the mixture to a food processor; reserve the saucepan. Add the chickpeas and cheese to the food processor; puree. Spoon the mixture into the reserved saucepan, cover and keep warm over low heat.
Position a rack in the uppermost part of the broiler and preheat to high. Preheat a broiler pan. Broil the chops, turning once, for 6 minutes for rare or 8 minutes for medium-rare.
Meanwhile, in a large skillet, heat the remaining 2 tbsp. EVOO over medium heat. Add the remaining garlic and swirl for 1 minute. Add the chard (or kale) and cook until wilted, 3 to 5 minutes; season with salt, pepper and nutmeg.
To serve, top the chickpea puree with 3 chops. Serve with the greens.