Spiced Lamb Chops with Chickpeas

Spiced Lamb Chops with Chickpeas
Photo by Quentin Bacon

Ingredients

  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 15 fresh mint leaves, whole or torn
  • 2 teaspoons ground cumin
  • 2 teaspoons fennel seeds
  • 8 lamb loin chops (about 1 1/2 inches thick)
  • 1 ½ teaspoons kosher salt
  • + 3 more ingredients
    • 4 medium carrots, peeled into strips
    • 1 15-ounce can chickpeas, drained
    • ¼ cup plus 1 tablespoon olive oil

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 minute...

View full recipe at My Recipes

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