Name: Lamb Chops with Tomatoes and Chickpeas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 8 American lamb loin chops (about 2 lbs); 2 tbsp Extra-virgin olive oil plus a little extra to brush pan; 0.25 cup Lemon juice; 2 tbsp Fresh orange juice; 2 Garlic cloves, peels & grated; 2 tsp Ground black pepper; 1 tsp Orange zest; 1 tsp Fine sea salt; 14 Chickpeas, drained (can); 0.50 Cherry or grape tomatoes, halved; 1 Medium shallot, minced; 2 tbsp Fresh flat-leaf parsley or dill chopped; 2 tbsp Fresh lemon juice; 2 tbsp Extra-virgin olive oil; 0.50 tsp Ground black pepper; 0.50 tsp Ground sumac; 0.50 tsp Red pepper flakes; Fine sea salt

Recipe provided by Nik Sharma (abrowntable.com), courtesy of the American Lamb Board (Lamb Chops with Tomatoes and Chickpeas | American Lamb).

Yields4 Servings

Prep Time30 minsCook Time30 minsTotal Time1 hr

Lamb Chops

8 American lamb loin chops (about 2 lbs)

2 tbsp Extra-virgin olive oil plus a little extra to brush pan

0.25 cup Lemon juice

2 tbsp Fresh orange juice

2 Garlic cloves, peels & grated

2 tsp Ground black pepper

1 tsp Orange zest

1 tsp Fine sea salt

Roasted Tomatoes & Chickpeas

14 Chickpeas, drained (can)

0.50 Cherry or grape tomatoes, halved

1 Medium shallot, minced

2 tbsp Fresh flat-leaf parsley or dill chopped

2 tbsp Fresh lemon juice

2 tbsp Extra-virgin olive oil

0.50 tsp Ground black pepper

0.50 tsp Ground sumac

0.50 tsp Red pepper flakes

Fine sea salt

Pat the lamb chops dry with clean paper towels and place the lamb in a zip-lock bag or in a glass or ceramic baking dish that can accommodate the ribs snugly in a single layer.

In a small bowl mix the olive oil, lemon juice, orange juice, garlic, pepper, orange zest, and salt. Drizzle the mixture over the lamb, seal the bag, and shake the bag a couple of times to coat the lamb well. Leave the lamb in the refrigerator for 4 hours to marinate.

When ready to cook, heat the grill on high. Cook the lamb chops on the grill, on each side for 4 to 5 minutes, till the meat develops a few grill marks. The USDA recommends a minimum internal temperature of 145 degrees F, followed by a 3 minute rest. Remove the chops from the pan and place them in a serving dish and cover with foil.

While the lamb cooks prepare the salad.

Add the chickpeas, tomatoes, shallot, and parsley to a large bowl. Whisk the lemon juice, olive oil, black pepper, sumac, and red pepper flakes and drizzle over the vegetables in the bowl. . Season with salt. Let sit for at least 15 minutes before serving.

Serve the warm lamb chops with the chickpea salad.

Ingredients