Skillet Lamb Chops with Harissa, Spinach and Chickpeas

[Photographs: Yasmin Fahr]

Note: 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.

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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Skillet Lamb Chops with Harissa, Spinach and Chickpeas

About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:20 minutes
This recipe appears in: Skillet Suppers: Lamb Chops with Harissa, Spinach and Chickpeas


  • 2 tablespoons ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon paprika
  • ¼ teaspoon cayenne
  • Kosher salt and freshly ground black pepper
  • 4 lamb rib chops
  • 1 ½ tablespoons vegetable oil
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • ½ cup homemade or store-bought low sodium chicken broth
  • 2 (15-oz) cans chickpeas, drained and rinsed
  • 1 tablespoon harissa
  • 3 cups packed fresh spinach leaves (about 3/4 ounce)
  • 2 tablespoons fresh juice from 1 lemon, plus lemon wedges for serving
  • 1/2 cup fresh picked cilantro leaves, roughly chopped
  • Extra-virgin olive oil for serving


  1. 1

    In a mixing bowl, combine cumin, turmeric, paprika, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Season the chops with the spice mix and set aside.

  2. 2

    Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chops and cook without moving for 3 to 4 minutes, then flip and continue to cook until the internal temperature reaches 130°F as registered on an instant-read thermometer, 3 to 4 minutes longer. Remove from pan and set aside on cutting board, tenting loosely with foil.

  3. 3

    Return pan to medium heat without wiping it out. Add the shallots, cook until softened, about 1 minute, then add the stock, scraping up any brown bits with a wooden spoon. Add the chickpeas and harissa and stir to combine. Simmer for 2 minutes, then add the spinach and cook until wilted. Season to taste with salt and pepper. Stir in lemon juice and half of cilantro off-heat. Transfer to serving plates, top with lamb chops, sprinkle with remaining cilantro, drizzle with olive oil, and serve immediately with lemon wedges.


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