Lamb Chops with Everything-Bagel Yogurt and Chickpeas
The recipe Lamb Chops with Everything-Bagel Yogurt and Chickpeas can be made in approximately 50 minutes. For $3.85 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 748 calories, 45g of protein, and 48g of fat each. This recipe is liked by 1176 foodies and cooks. If you have lemon juice, parsley, dried onion, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. It is brought to you by Epicurious. Plenty of people really liked this beverage. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Lamb Chops with Everything-Bagel Yogurt and Chickpeas, Skillet Lamb Chops with Harissa, Spinach and Chickpeas, and Lamb Chops with Yogurt Sauce.
Servings: 4
Preparation duration: 45 minutes
Cooking duration: 50 minutes
Ingredients:
1/2 teaspoon freshly ground black pepper, divided
1 15-ounce can chickpeas, rinsed and drained
1 15-ounce can diced tomatoes
1/2 pound carrots, peeled, cut into 1/4-inch-thick slices on a bias
1 teaspoon coarse salt
2 teaspoons dried minced garlic
2 teaspoons dried minced onion
2 garlic cloves, minced
1 teaspoon ground cumin
2 teaspoons to 2 tablespoons harissa paste (depending on heat and saltiness)
1 teaspoon kosher salt, divided
8 1-inch-thick lamb rib or loin chops (about 1 1/2 pounds)
2 teaspoons lemon juice
1/3 cup low-sodium chicken broth
7 tablespoons olive oil, divided
2 tablespoons chopped parsley
3/4 cup plain Greek yogurt (full-fat or low-fat)
2 1/2 teaspoons poppy seeds
2 1/2 teaspoons sesame seeds
1/2 teaspoon smoked paprika
1 tablespoon vegetable oil, such as grapeseed
1/2 cup chopped yellow onion
Equipment:
frying pan
bowl
Cooking instruction summary:
Preparation 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 saut until soft, 2 to 3 minutes. Add carrots and saut 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 125F 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. Cook's note:The everything-bagel-flavored oil can be stored at room temperature for up to 1 month.
Step by step:
1. 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.
2. Season the lamb chops with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; set aside.
3. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat.
4. Add onion and 1/4 teaspoon kosher salt and saut until soft, 2 to 3 minutes.
5. Add carrots and saut until softened and starting to brown, about 6 minutes.
6. Add garlic, 2 teaspoons harissa, cumin, and paprika and cook, stirring, until fragrant, 30 seconds to 1 minute more.
7. 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.
8. 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 125F for medium rare.
9. Mix yogurt with lemon juice. Gently fold in 1 tablespoon everything-bagel-spiced olive oil.
10. 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.
11. Cook's note:The everything-bagel-flavored oil can be stored at room temperature for up to 1 month.
Nutrition Information:
covered percent of daily need
