2000s Recipes + Menus
Moroccan-Style Lamb and Carrots with Chickpea Purée
Serves4
- Active time:20 min
- Start to finish:35 min
September 2008
Il Vino d’Enrico Bernardo, a wine-centric Paris restaurant, features a delicious dish of lamb chops, carrots, and chickpeas with North African spices and black truffles. Skipping the truffles makes it more everyday, but it’s still wonderful.
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 purée
- 1 small garlic clove
- 1 cup canned chickpeas, rinsed
- 1/3 cup warm water
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
Roast lamb chops and carrots:
-
Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
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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 purée:
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With food processor running, drop garlic through feed tube to finely chop. Add chickpeas, water, cumin, and 1/4 tsp salt and purée. With motor running, slowly add oil and blend until smooth.
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Serve lamb and carrots on a bed of chickpea purée. Drizzle with pan juices.
Cooks’ note: We’ve also got a web-exclusive recipe using the leftover chickpeas.
- Keywords
- melissa roberts,
- quick kitchen,
- buy this make that,
- moroccan,
- lamb
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