LAMB AND CHICKPEA CURRY
Steps:
- Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
- Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
- Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.
LAMB CHOPS WITH EVERYTHING-BAGEL YOGURT AND CHICKPEAS
Splurge on lamb rib chops or save on loin chops; either way you will enjoy this Moroccan-inspired meal. The familiar flavors of an everything bagel make a surprise appearance here to spice a zesty yogurt dip. Harissa paste (available in specialty food stores and many grocery stores) adds a fiery punch to chickpeas simmered with carrots and tomatoes. It can vary greatly in spiciness and saltiness from brand to brand, so add a little at first and taste as you go.
Provided by Rhoda Boone
Time 50m
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- In a small skillet, warm 6 tablespoons olive oil, poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt over medium-low heat until the spices just start to sizzle and turn very light brown, about 2 minutes. Quickly pour into a heat-safe bowl and allow to cool completely.
- Season the lamb chops with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; set aside.
- In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and 1/4 teaspoon kosher salt and sauté until soft, 2 to 3 minutes. Add carrots and sauté until softened and starting to brown, about 6 minutes. Add garlic, 2 teaspoons harissa, cumin, and paprika and cook, stirring, until fragrant, 30 seconds to 1 minute more. Add broth and scrape up brown bits from bottom of pan. Stir in chickpeas, tomatoes, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes. Taste and adjust seasoning, adding more harissa if desired.
- In a large skillet (preferably cast iron) over high heat, heat vegetable oil. Sear chops, working in batches if necessary, 3 minutes per side, until the internal temperature reaches 125°F for medium rare.
- Mix yogurt with lemon juice. Gently fold in 1 tablespoon everything-bagel-spiced olive oil.
- To serve, spoon the chickpea mixture onto the plate. Top each chop with a dollop of yogurt. Finish with an additional drizzle of the spiced oil. Sprinkle with parsley and serve.
SPICED LAMB CHOPS WITH FENNEL AND CUCUMBER
One of the quickest-cooking cuts out there, lamb loin chops are leaner than a rib chop, with a very mild lamb flavor. Seasoning them simply with salt and pepper would be enough, but a good sprinkle of crushed fennel seed and plenty of black pepper adds excellent crispy, crunchy bits to the seared meat. Serve squeezed with lemon and scattered with herbs alongside a cucumber salad, or with an herby bowl of rice or other grains.
Provided by Alison Roman
Categories dinner, quick, weekday, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using a knife, mortar and pestle or spice grinder, finely chop or coarsely grind fennel seed. (Just grind it enough to break down the whole seeds: You're not looking for a powder.)
- Season lamb with salt, pepper and fennel seed.
- Heat oil in a large skillet over medium-high heat. Place lamb fat-side-down in the skillet and cook until it's a good golden brown, about 2 minutes. (This also renders some of the fat, which you'll sear the meat in.) Using tongs, turn the lamb and cook until it's nicely browned on each side, 1 to 2 minutes per side, which will give you medium-rare meat. Transfer lamb to a cutting board to rest for at least 5 minutes.
- Meanwhile, toss sliced fennel bulb, cucumber and shallot in a medium bowl. Zest and juice 1 lemon and add to the fennel. Season with salt and pepper.
- Serve lamb chops whole on a large serving platter, or slice lamb away from the bone or rib about 1/4-inch thick, then transfer to a large serving platter or divide among plates. Cut remaining lemon in half and squeeze over lamb. Scatter with dill or mint and serve alongside fennel salad and cooked grains, if you like.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams
SPICED LAMB CHOPS WITH CHICKPEAS
Make and share this Spiced Lamb Chops With Chickpeas recipe from Food.com.
Provided by Vino Girl
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- In a large resealable plastic bag, combine 1/4 cup of the oil, the fennel seeds, cumin, 1 teaspoon of the salt, and the pepper. Add the lamb chops and refrigerate for at least 30 minutes and up to 8 hours.
- Before cooking, let the chops stand at room temperature for 10 minutes.
- Heat a large skillet over medium-high heat.
- Scrape the fennel seeds off the chops.
- Add 4 of the chops to the skillet. Cook until golden, about 2 minutes per side. Transfer to a baking sheet.
- Repeat with the remaining chops.
- Roast until the chops are the desired doneness, about 8 minutes for medium-rare.
- Meanwhile, wipe out the skillet, place over medium heat, and add the remaining oil.
- Add the carrots and chickpeas and cook until heated through, about 2 minutes.
- Add the lemon juice, mint, and the remaining salt and toss.
- Divide the chops and chickpeas among individual plates.
Nutrition Facts : Calories 898.5, Fat 69.2, SaturatedFat 24.8, Cholesterol 140.6, Sodium 1123.6, Carbohydrate 31.3, Fiber 7, Sugar 2.9, Protein 37.2
SPICED LAMB CHOPS
I am not a lamb eater, but I make these for DH and DS. They love them, so when I feel like being nice to them I make these for them, hence they don't get lamb chops much...lol.
Provided by Tisme
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill.
- Mix together soy sauce, honey, lemon juice, garlic and ginger for a baste.
- Grill (or BBQ) chops and baste with sauce.
- Grill for 5 minutes, turn and baste other side and grill for 5 minutes.
- Sprinkle with sesame seeds.
- Serve with salad or vegetables.
Nutrition Facts : Calories 626, Fat 51.8, SaturatedFat 22.5, Cholesterol 140.6, Sodium 609.8, Carbohydrate 6, Fiber 0.4, Sugar 4.6, Protein 32.5
SPICY LAMB WITH CHICKPEAS
For a no-fuss everyday meal try spicy lamb with chickpeas
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 5
Steps:
- Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.
- Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
- Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.
Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.91 milligram of sodium
LAMB WITH SPICY CHICKPEAS
A storecupboard favourite, harissa can turn a bit of meat into a real treat. Leftovers make a good salad too
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat grill to high. Season the lamb, then grill for 5 mins each side until browned. Meanwhile, heat the oil in a pan, add the onion, then fry for 2 mins.
- Stir in the cauliflower, cumin and harissa paste, then cook for 1 min more. Add 200ml water, season well, then bring to the boil. Cover, cook for 5 mins until the cauliflower is just tender, then stir in the chickpeas and cook for 2 mins more. Stir in the parsley and orange juice, then serve with the lamb.
Nutrition Facts : Calories 521 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium
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