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
1/4cupolive oil
1teaspoonground allspice
1/2teaspooncinnamon
1/4teaspooncayenne
6medium carrots, halved crosswise and quartered lengthwise
8 to 12rib lamb chops (1/4 to 1/2 inch thick; 1 1/2 lb total)
For chickpea purée
1small garlic clove
1cupcanned chickpeas, rinsed
1/3cupwarm water
1/4teaspoonground cumin
1tablespoonolive oil
Roast lamb chops and carrots:
Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
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:
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.
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.