Fresh, piney rosemary pairs especially well a variety of meats, but I absolutely love it sprinkled over lamb chops. Simply seasoned with salt, pepper and fresh rosemary, these gorgeous lamb chops are then seared until browned and baked in the oven to reach the perfect doneness. An elegant entrée to serve for your family or even as the main dish at your next dinner party, these lamb chops pair wonderfully with this quick and easy, cumin-scented chickpea puree. To add a final touch of je ne sais quoi to this dish, I reduce red wine until thickened, and then flavor it with salt, pepper and a mounting of unsalted butter. The warmth of the cumin paired with the distinct flavor of the rosemary-scented lamb chops and red wine reduction is a flavor match made in heaven.
The lamb chops seasoned and sprinkled with fresh rosemary
The seared lamb chops and chickpea puree, served with a red wine reduction
(To view this recipe, click on the blue title of the blog post above*)
Rosemary Lamb Chops with Chickpea Puree
Ingredients:
- For the lamb chops:
- 4 lamb chops, frenched
- Salt & pepper
- 1 Tablespoon finely chopped fresh rosemary
- 1 teaspoon extra virgin olive oil
- For the chickpea puree:
- 1 Tablespoon extra virgin olive oil
- Pinch of crushed red pepper flakes
- 1 (14.5 oz.) can chickpeas, drained and rinsed
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- 3 additional Tablespoons olive oil
- For the red wine sauce:
- ½ cup dry red wine
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon unsalted butter
Directions:
- Preheat the oven to 350 degrees. Season the lamb chops with a pinch of salt, pepper, and the chopped rosemary. In a large oven safe sauté pan, heat 1 teaspoon of oil over medium-high heat. Sear the lamb chops for 3 minutes per side, flipping once, or until browned on each side. Transfer the pan with the seared lamb chops into the oven and bake for 12 minutes.
- Meanwhile in a medium saucepan, heat the Tablespoon of olive oil over medium-high heat. Add in the crushed red pepper, chickpeas and garlic. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 5 minutes or until the chickpeas begin to brown. Remove the mixture from the heat and place in the bowl of a food processor. Season with the ground cumin and puree, along with the final addition of 3 Tablespoons of olive oil, until the mixture is smooth. Keep warm until you are ready to plate the dish.
- To make the red wine reduction, place the red wine in small saucepan along with the salt and pepper. Over high heat, reduce the wine by one-third. Turn the heat to low and whisk in the butter. Cook, stirring frequently, until the sauce is thickened. Serve the sauce with the lamb and the chickpea puree.
Tagged: chickpea puree, chickpeas, cumin, lamb, lamb chops, red wine, rosemary
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