- 4
Ingredients
- 4 SERVINGS
- FOR LAMB CHOPS AND CARROTS
- 1/4 cup olive oil
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 6 medium carrots, halved crosswise and quartered lengthwise
- 8 to 12 rib lamb chops (1/4 to 1/2 inch thick; 1 1/2 lb total)
- FOR CHICKPEA PUREE
- 1 small garlic clove
- 1 cup canned chickpeas, rinsed
- 1/3 cup warm water
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
Preparation
Step 1
ROAST LAMB CHOPS AND CARROTS:
Put a 4-sided sheet pan in lower third of oven and preheat oven to 450F.
Whisk together oil, spices, and 1 tsp salt.
Toss carrots with half of spiced oil and coat chops with remaining oil.
Arrange chops and carrots side by side in hot sheet pan. Roast, turning and stirring halfway through, until carrots are just tender and chops are medium-rare, 4 to 6 minutes total for lamb; 10 to 15 for carrots.
MEANWHILE, MAKE CHICKPEA PUREE:
With food processor running, drop garlic through feed tube to finely chop. Add chickpeas, water, cumin, and 1/4 tsp salt and puree.
With motor running, slowly add oil and blend until smooth.
Serve lamb and carrots on a bed of chickpea puree. Drizzle with pan juices.