I picked up our first Winter share on Saturday and included in the share was a package of lamb cubes from Steve MacDonald in Swedesboro, NJ. R hates lamb meat so I knew I was going to be alone on this adventure and decided to make it tonight in this Moroccan-sorta recipe I found in Gourmet. I have been rather dismissive of lamb meat in the past, sharing my husband’s opinion that it is too fatty. But lately I have had lamb a couple times while eating out (at Tinto for our anniversary most notably!) and after making it tonight, I’m a convert. What have I been thinking?! This meal is SO tasty and spicy, and check out those colors! Orange!
- Active time:20 min
- Start to finish:35 min
For lamb chops and carrots
- 1/4 cup olive oil
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 6 medium carrots, halved crosswise and quartered lengthwise
- 8 to 12 rib lamb chops (1/4 to 1/2 inch thick; 1 1/2 lb total)
For chickpea purée
- 1 small garlic clove
- 1 cup canned chickpeas, rinsed
- 1/3 cup warm water
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
Roast lamb chops and carrots:
Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
Whisk together oil, spices, and 1 tsp salt. Toss carrots with half of spiced oil and coat chops with remaining oil. Arrange chops and carrots side by side in hot sheet pan. Roast, turning and stirring halfway through, until carrots are just tender and chops are medium-rare, 4 to 6 minutes total for lamb; 10 to 15 for carrots.
Meanwhile, make chickpea purée:
With food processor running, drop garlic through feed tube to finely chop. Add chickpeas, water, cumin, and 1/4 tsp salt and purée. With motor running, slowly add oil and blend until smooth.
Serve lamb and carrots on a bed of chickpea purée. Drizzle with pan juices.