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First Home Cooked Meal in Paris!

Posted By brosbottom On June 7, 2016 @ 5:23 am In Food News | 2 Comments

Grilled Lamb Chops with Chickpeas, Tomatoes, and Mint

6 tbsp lemon juice
4 tsp harissa (See note above.)
Kosher salt
1/4 cup olive oil plus extra for oiling the grill
4 tbsp chopped mint
4 tsp chopped cilantro
8 loin lamb chops each about 1-inch thick and 5 to 6 ounces
Freshly ground black pepper
1 cup cherry or grape tomatoes, halved
1 cup chickpeas, rinsed well and drained
One lemon cut into 8 wedges for garnish

1. In a shallow, nonreactive pan, whisk together the lemon juice, harissa, 1 teaspoon salt, and olive oil. Whisk in half of the mint and half of the cilantro. Remove 3 tablespoons of this mixture to a medium nonreactive bowl and reserve. Add the lamb chops to the shallow pan and turn and coat well in the marinade. Cover and refrigerate at least 1 hour or up to 4 hours. Bring to room temperature 30 minutes before cooking.

2.Meanwhile, toss the tomatoes, and chickpeas in the bowl with the reserved marinade. Marinate 1 hour at room temperature.

3. To cook chops, oil a grill rack lightly and place about 5 inches from heat source. When grill is ready, add chops and grill 3 to 4 or more minutes per side, until rosy pink inside. Cooking time can vary depending on intensity of heat and thickness of meat, so watch carefully. (You can also cook the chops on a stovetop grill pan or in a skillet set over medium high heat.)

4.Remove the chops to a serving platter and season with salt. Spoon the tomato and chickpea mixture over the chops and sprinkle with remaining mint and cilantro. Garnish the platter with lemon wedges. Serves 4 with two chops each.

Copyright Betty Rosbottom 2016


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