Lemony Lamb Chops with Chickpea Puree

Marinated broiled lamb chops served with sides of Swiss chard and chickpea puree is a nutritious complete meal.


  • 12 small lamb loin chops
  • Sea salt and coarse black pepper
  • 6 tablespoons extra virgin olive oil (EVOO), divided
  • 4 large cloves garlic, finely chopped, divided
  • 3 tablespoons fresh rosemary, finely chopped
  • 1 large lemon, juiced
  • 1/2 cup onion, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon tomato paste
  • 1 cup chicken stock
  • 2 cans chickpeas (14 ounces each), rinsed
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 5-6 cups Swiss chard or kale leaves
  • Freshly grated nutmeg


Season the lamb chops with salt and pepper. In a small bowl, combine 2 tablespoons EVOO, half of the garlic, the rosemary and lemon juice. Coat the chops with the marinade and let stand at room temperature for 15 minutes.

Meanwhile,in a medium size saucepan, heat 2 tablespoons EVOO over medium heat. Add the onion and thyme; season with salt and pepper. Cover the pan and cook, stirring, until the onion is softened, 6-7 minutes. Stir in the tomato paste. Add the stock and bring to a low boil. Transfer the mixture to a food processor; reserve the saucepan. Add the chickpeas and cheese to the food processor; puree. Spoon the mixture into the reserved saucepan, cover and keep warm over low heat.

Position a rack in the uppermost part of the broiler and pre-heat to high. Pre-heat a broiler pan.

Broil the chops, turning once, 6 minutes for rare or 8 minutes for medium-rare doneness

Meanwhile, in a large skillet, heat the remaining 2 tablespoons EVOO over medium heat. Add the remaining garlic and swirl for 1 minute. Add the chard (or kale) and cook until wilted, 3-5 minutes; season with salt, pepper and nutmeg.

To serve, top the chickpea puree with 3 chops. Serve with the greens.

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