This quick-cooking recipe is made with Moroccan-style seasonings and harissa paste stirred into the chickpea mixture to add a little kick and depth to the dish. If you have more time on your hands, feel free to marinate the lamb chops for a longer, but make sure to take them out of the refrigerator at least 20 minutes before you cook them so that they cook evenly.
Similarly, you could also substitute the lamb for another protein like chicken, shrimp or scallops or even make it entirely vegetarian by tossing the chickpea mixture with quinoa or farro and perhaps adding some crumbled feta to finish it off.
While I cook everything in a skillet and it does add for a lot of convenience, a perhaps more foolproof and controlled way of cooking the lamb chops is to sear the chops and then finish cooking them in the oven to the internal temperature of your choice. I prefer mine on the more medium side of medium rare, usually at around 130 degrees, then let it rest so it finishes cooking a little more as it rests. I also tend to like my dishes cumin heavy, so if you don't operate that way, feel free to reduce the cumin amount.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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