Things You'll Need:
- (Main)
- 8 lamb chops
- 4 tablespoons butter
- 1 tablespoon freshly grated zest of lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons preserved and drained capers, roughly chopped
- 1-1/2 tablespoons freshly chopped parsley
- (Side)
- 4 tablespoons vegetable oil
- 1 large finely chopped onion
- 2 garlic cloves, crushed
- 4 tomatoes, chopped
- 2 teaspoons tomato puree
- 14oz. fresh, canned or frozen chickpeas
- 14oz. Swiss chard
- Salt, to taste
- Pepper, to taste
-
Step 1
- For the Side -
Trim off thick stalks of the chard, then coarsely chop the leaves. Set aside. -
Step 2
Heat the oil over medium in a skillet. Add the onion and garlic, saute for about 12 minutes or until lightly browned and transparent.
-
Step 3
Add the tomatoes, tomato puree. Continue to cook for another 8 minutes.
-
Step 4
Drained (if using canned) the chickpeas. Add the chard leaves and the chickpeas to the mixture in the skillet. Cook together for 5 minutes, stirring often.
Add the salt and pepper, to taste. Toss and blend well.
Turn off heat and keep the skillet warm. -
Step 5
- For the Main -
Rinse lamb chops and dry with paper towels. Season the lamb with salt and pepper. Set aside for 10 minutes to let the seasoning work its way into the meat. -
Step 6
Grease a large roasting pan, then place the lamb chops in a single layer. Broil for 8 minutes, turn the chops and continue to broil for additional 8 minutes.
-
Step 7
In a saucepan, melt the butter. When the butter starts to bubble, stir in the capers, lemon juice, lemon zest, parsley, salt and pepper. Cook for 2 minutes. Turn off heat and keep warm.
-
Step 8
Raw lamb chopsTransfer the chops to serving plates, pour the sauce over the top and the chickpeas on the side. For four persons.
Comments
ansu101 said
on 3/26/2009 Interesting flavor
Gardengates said
on 1/12/2009 Sounds like a delicious recipe for lamb!
Mindee94 said
on 1/12/2009 Yum! The perfect dish to partner my Swiss Chard. Awesome