Roast Lamb And Chickpeas
User Reviews
5
10 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
45 mins
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Servings
6
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Calories
501 kcal
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Course
Main Course
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Cuisine
Mediterranean
Roast Lamb And Chickpeas
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If you ever heard, dreamed or wondered about Tajine, here’s a Quick Tajine Style Roast Lamb and Chickpeas recipe that’s satisfying without the wait or fancy Tajine dish!
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Ingredients
- 2 Tablespoons olive oil
- 2 1/2 lb lamb chops with bone in
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 yellow onion diced, large
- 5 garlic minced, cloves
- 2 teaspoons Moroccan spice blend Ras elhanout or the following
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/2 teaspoon Coriander
- 1/4 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon Turmeric
- 3 cups tomato diced with juices, canned
- 2 cups chickpeas cooked or canned
- 1 cup stock beef, chicken or veggie
- 2 bay leaf
- salt to taste
- black pepper to taste
- Garnish
- parsley fresh
- green chili
Notes
- Preheat a large skillet over medium high heat and add the olive oil. Season the lamb chops with salt and pepper and sear them for 4 minutes on each side. You may need to do this over 3 batches so the lamb can get a good sear instead of over crowding your skillet. Remove al the lamb from the skillet and add a tablespoon more oil as needed to start sautéing the garlic and onions. Add the spices with the onions and garlic and sauté them for about 5-8 minutes until fragrant and the onions have softened. add int he tomatoes, bay leaves, stock, and bring the mixture a soft boil. Add the seared lamb back to the pan, the chickpeas and cover the skillet. Allow the lamb to cook until tender over low heat and let the flavor infuse the sauce and chickpeas. Once done, taste for salt and pepper, and sprinkle fresh parsley and green chillies. Serve the lamb with fluffy white rice or pita bread or both. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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