Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Spiced Lamb Chops with Chickpea Purée

Article Image
Scott Phillips

Servings: 4

You’ll be amazed by the deep flavor and luscious texture of this chickpea purée, which is enriched with crème fraîche. A buttery pan sauce and fresh mint tie everything together.

Ingredients

  • 1 Tbs. cumin seeds
  • 1 Tbs. coriander seeds
  • 2 medium lemons, finely grated to yield 1 Tbs. zest and squeezed to yield 1/4 cup plus 1 tsp. juice
  • Kosher salt and freshly ground black pepper
  • 8 1-1/2- to 2-inch-thick lamb loin chops (2 to 2-1/2 lb.)
  • 3 cups Chickpeas with Bay Leaves and Herbs, plus 3/4 cup reserved cooking liquid
  • 2 Tbs. crème fraîche
  • 6 to 8 Tbs. extra-virgin olive oil
  • 2 oz. (4 Tbs.) unsalted butter, diced
  • 1-1/2 Tbs. thinly sliced fresh mint

Nutritional Information

      Calories (kcal) : 720
      Fat Calories (kcal): 420
      Fat (g): 47
      Saturated Fat (g): 15
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 23
      Cholesterol (mg): 120
      Sodium (mg): 970
      Carbohydrates (g): 37
      Fiber (g): 10
      Protein (g): 40

Preparation

  • Toast the cumin and coriander seeds in an 8-inch skillet over medium-low heat, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer to a mortar (or a mini food processor or spice grinder). Add the lemon zest, 1-1/2 tsp. salt, and 1/2 tsp. pepper and finely grind. Rub the spices all over the lamb chops; let sit at room temperature for 30 minutes.
  • Meanwhile, put the chickpeas, reserved cooking liquid, and 1-1/4 cups water in a 4-quart saucepan over medium-high heat and simmer for 5 minutes. Reserve 1/2 cup of the liquid, drain the chickpeas, and transfer to a food processor. Add 1/2 tsp. salt and a few grinds of pepper and pulse until the chickpeas are coarsely chopped. With the motor running, slowly add the reserved 1/2 cup liquid, the crème fraîche, 1/4 cup of the oil, and 1 tsp. of the lemon juice; purée until smooth. Season to taste with salt and pepper; keep warm.
  • Heat 2 Tbs. of the remaining oil in a 12-inch skillet over medium-high heat. Working in batches, cook the lamb chops, undisturbed, until deep golden-brown, 3 to 5 minutes. Flip and cook until medium rare (130°F), 4 to 6 minutes, adding more oil as needed for the second batch. Transfer to a plate to rest. Wipe the oil from the skillet, removing any burnt bits but leaving the caramelized morsels behind.
  • Add the remaining 1/4 cup lemon juice and 2 Tbs. water to the skillet and bring to a simmer over medium heat. Add the butter, a few pieces at a time, whisking until incorporated. Remove from the heat and season to taste with salt.
  • Divide the chickpea purée among 4 dinner plates and top with 2 lamb chops each. Drizzle with the pan sauce, sprinkle with the mint, and serve.

Reviews

Rate or Review

Reviews

  • Bquart | 11/16/2014

    I made this because of the first rave review below and also because my dining partner requested lamb for a birthday meal. This was VERY VERY good. I made it with the roasted brussel sprouts mentioned in this months magazine as well. Thanks again.

  • User avater
    CrackerCat | 03/28/2014

    Wonderful combination with lots of flavor. Looks spectacular on plate.

  • CarLan | 03/23/2014

    Absolutely fantastic recipe! The chickpea puree makes the dish and is a lovely alternative to potatoes.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks