Prep Time
15 MIN
Cook Time
15 MIN
Total Time
30 MIN
Servings
4
Ingredients
For the Lamb:
● 4-8 American lamb loin chops depending on size (about 1½ lbs total)
● 2 tsp ground turmeric
● 1 tsp garlic powder
● Zest of 1 lemon
● 1 tbsp lemon juice
● 1½ tsp kosher salt
● ½ tsp black pepper
● 3 tbsp olive oil
For the Warm Chickpea Salad:
● Drippings from lamb chops
● 1 shallot, thinly sliced
● 1 (15-oz) can chickpeas, drained
● 1 celery stalk, thinly sliced
● ½ cup chopped parsley or dill
● ¼ cup pitted Castelvetrano olives, torn
● 2 tbsp lemon juice
● Salt and Pepper
Directions
1. Marinate the Lamb:
Combine turmeric, garlic powder, lemon zest, lemon juice, salt, pepper, and olive oil in a bowl. Coat American lamb chops and let sit for 10–20 minutes (or refrigerate up to 4 hours).
2. Cook the chops:
Heat a cast-iron skillet over medium-high. Sear chops 4-5 minutes per side until outside is caramelized and browned and the internal temperature reads 140°F. Transfer chops to a plate to rest.
3. Warm chickpea salad:
Lower heat to medium. Using the lamb drippings, sauté the shallot 2–3 minutes, scraping up any caramelized bits from the bottom of the pan. Add chickpeas and toss until warmed through. Remove from heat; fold in celery, herbs, olives, and lemon juice. Season to taste.
4. Serve:
Spoon warm salad onto plates and top with lamb chops.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
