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May 25, 2023

American Lamb Chops with Tomatoes and Chickpeas

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Recipe Provided By
"Nik Sharma"
Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Servings

4

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

For the lamb chops

  • 8 American lamb loin chops (about 2 pounds [910 g] total weight)
  • 2 tablespoon (30ml) extra-virgin olive oil plus a little extra to brush the pan
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoon (30ml) fresh orange juice
  • 2 garlic cloves, peeled and grated
  • 2 teaspoon ground black pepper
  • 1 teaspoon orange zest
  • 1 teaspoon fine sea salt

For the roasted tomatoes and chickpeas

  • 1 can (14 oz)chickpeas, (drained)
  • 1/2 pint (170g) cherry or grape tomatoes, cut in half
  • 1 medium (55g) shallot, (minced)
  • 2 tablespoons fresh flat-leaf parsley or dill chopped
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground sumac
  • 1/2 teaspoon red pepper flakes
  • Fine sea salt

Directions

Pat the American lamb chops dry with clean paper towels and place the lamb in a zip-top bag or in a glass or ceramic baking dish that can accommodate the ribs snugly in a single layer.

In a small bowl mix the olive oil, lemon juice, orange juice, garlic, pepper, orange zest, and salt. Drizzle the mixture over the lamb, seal the bag, and shake the bag a couple of times to coat the lamb well. Leave the lamb in the refrigerator for 4 hours to marinate.

When ready to cook, heat the grill on high. Cook the lamb chops on the grill, on each side for 4 to 5 minutes, till the meat develops a few grill marks*.

*The USDA recommends a minimum internal temperature of 145 degrees F, followed by a 3-minute rest.

Remove the chops from the pan and place them in a serving dish and cover with foil.

While the lamb cooks prepare the salad.

Add the chickpeas, tomatoes, shallot, and parsley to a large bowl. Whisk the lemon juice, olive oil, black pepper, sumac, and red pepper flakes and drizzle over the vegetables in the bowl. Season with salt. Let sit for at least 15 minutes before serving.

Serve the warm lamb chops with the chickpea salad.

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