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Lamb Chops and Chickpeas

December 2007
Lamb Chops and Chickpeas

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If you find yourself with leftover chickpeas, stuff them into a pita for a scrumptious next-day lunch.

Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

  • 1/4 cup extra-virgin olive oil
  • 8 4 ounces lamb chops, 1-inch-thick, (or four 8-ounce chops)
  • Salt and pepper
  • 2 cups flat-leaf parsley leaves, packed
  • 2 cloves garlic
  • 1/2 cup pitted kalamata olives
  • 2 15 1/2 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.
  • Louis M. Martini Sonoma County Cabernet Sauvignon 2004 (California)
Tip Side note
  • Serve the chops and chickpeas with a tossed salad.