Lamb Chops With Chickpea and Carrot Sauté

Nuvita Biscuits
Curry powder adds some kick to roasted lamb chops, while the lemon juice–and-dill-flavored carrots and chickpeas make a perfect side.
Serves 4
Preparation Time:
Total Time:


1 tablespoon plus 1 teaspoon olive oil8 small lamb loin chops (2 pounds total)1 teaspoon curry powder
kosher salt and black pepper
2 medium carrots, thinly sliced on the bias2 cloves garlic, thinly sliced1 15.5-ounce can chickpeas, rinsed2 tablespoons fresh lemon juice2 tablespoons chopped fresh dill

Heat oven to 400º F. Heat 1 teaspoon of the oil in a large skillet over medium-high heat.
Season the lamb with the curry powder, ¾ teaspoon salt, and ½ teaspoon pepper. Cook until browned, 2 to 3 minutes per side.
Transfer the lamb to a baking sheet and roast, 4 to 6 minutes for medium-rare.
Meanwhile, wipe out the skillet. Heat the remaining oil over medium-high heat. Add the carrots and cook, tossing frequently, until tender, 6 to 10 minutes.
Add the garlic and cook for 1 minute. Add the chickpeas, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until heated through, 2 to 3 minutes.
Stir in the lemon juice and dill. Serve the vegetables with the lamb.
Curry powder is a combination of spices, including coriander, cumin, turmeric, cardamom, and cloves. It can be mild or hot; taste yours before cooking and adjust the amount you use accordingly.

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