My Recipe Box

Spiced Lamb Chops with Chickpea Purée


Serves 4

  • To learn more, read:
    Pot O'Gold
  • by from Fine Cooking
    Issue 126

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.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 720; Fat (g): fat g 47; Fat Calories (kcal): 420; Saturated Fat (g): sat fat g 15; Protein (g): protein g 40; Monounsaturated Fat (g): 23; Carbohydrates (g): carbs g 37; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 970; Cholesterol (mg): cholesterol mg 120; Fiber (g): fiber g 10;

Photo: Scott Phillips

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

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

I thought the coriander overwhelmed the flavor of the lamb -- it was all I could taste. I made the lemon butter sauce but wound up not using -- it didn't seem worth the sat fat and calories and seemed like overkill and not right with the Mediterranean combo of lamb and chickpeas. Purée was interesting, a little like warm hummus.

The puree was the best! I sauteed garlic and rosemary in the oil that is added to the chickpeas. This morning I was eating it with tortilla chips, yes it's a dip too! Breakfast...

Absolutely amazing. I've been cooking from Fine Cooking for 13 years, and this is one of the best recipes I've made.



Cookbooks, DVDs & More