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Lemony Lamb Chops with Chickpea Puree

Lemony Lamb Chops with Chickpea Puree

by 11 people

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Makes: 4 servings

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, top the chickpea puree with 3 chops. Serve with the greens.