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Spiced Lamb Chops with Chickpea Purée

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.


  • 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


  • 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.


Rate or Review

Reviews (6 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.

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