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Categories:
ground cumin ground turmeric paprika kosher salt chops vegetable oil shallot chicken broth chickpeas harissa fresh spinach leaves fresh juice from fresh picked cilantro Extra-virgin olive oil for serving
Viewed: 1 - Published at: 9 years agoIngredients
- 2 tablespoons ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon paprika
- 1/4 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 4 lamb rib chops
- 1 1/2 tablespoons vegetable oil
- 1 medium shallot, thinly sliced (about 1/4 cup)
- 1/2 cup homemade or store-bought low sodium chicken broth
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 tablespoon harissa
- 3 cups packed fresh spinach leaves (about 3/4 ounce)
- 2 tablespoons fresh juice from 1 lemon, plus lemon wedges for serving
- 1/2 cup fresh picked cilantro leaves, roughly chopped
- Extra-virgin olive oil for serving
Method
- In a mixing bowl, combine cumin, turmeric, paprika, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Season the chops with the spice mix and set aside.
- Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chops and cook without moving for 3 to 4 minutes, then flip and continue to cook until the internal temperature reaches 130°F as registered on an instant-read thermometer, 3 to 4 minutes longer. Remove from pan and set aside on cutting board, tenting loosely with foil.
- Return pan to medium heat without wiping it out. Add the shallots, cook until softened, about 1 minute, then add the stock, scraping up any brown bits with a wooden spoon. Add the chickpeas and harissa and stir to combine. Simmer for 2 minutes, then add the spinach and cook until wilted. Season to taste with salt and pepper. Stir in lemon juice and half of cilantro off-heat. Transfer to serving plates, top with lamb chops, sprinkle with remaining cilantro, drizzle with olive oil, and serve immediately with lemon wedges.
