Skillet Lamb Chops With Harissa, Spinach, And Chickpeas Recipe Recipe

Name: Skillet Lamb Chops With Harissa, Spinach, And Chickpeas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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 130u00b0F 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.
3
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.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons ground cumin, 1 tablespoon ground turmeric, 1 tablespoon paprika, 1/4 teaspoon cayenne, and more.

Yes, Skillet Lamb Chops With Harissa, Spinach, And Chickpeas Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Lamb Chops With Harissa, Spinach, And Chickpeas Recipe

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