Spiced Lamb Chops With Chickpeas

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

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

Recipe

• 1 heat oven to 400°f.
• 2 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.
• 3 before cooking, let the chops stand at room temperature for 10 minutes.
• 4 heat a large skillet over medium-high heat.
• 5 scrape the fennel seeds off the chops.
• 6 add 4 of the chops to the skillet. cook until golden, about 2 minutes per side. transfer to a baking sheet.
• 7 repeat with the remaining chops.
• 8 roast until the chops are the desired doneness, about 8 minutes for medium-rare.
• 9 meanwhile, wipe out the skillet, place over medium heat, and add the remaining oil.
• 10 add the carrots and chickpeas and cook until heated through, about 2 minutes.
• 11 add the lemon juice, mint, and the remaining salt and toss.
• 12 divide the chops and chickpeas among individual plates.