Lamb Chops with Everything-Bagel Yoghurt and Chickpeas

Ingredients for Lamb Chops with Everything-Bagel Yoghurt and Chickpeas

• 7 tablespoons olive oil, divided

• 2 1/2 teaspoons poppy seeds

• 2 1/2 teaspoons sesame seeds

• 2 teaspoons dried minced garlic

• 2 teaspoons dried minced onion

• 1 teaspoon coarse salt

• 8 1-inch-thick lamb rib or loin chops (about 675g)

• 1 teaspoon kosher salt, divided

• 1/2 teaspoons freshly ground black pepper, divided

• 70g chopped yellow onion

• 230g carrots, peeled, cut into 1/4-inch-thick slices on a bias

• 2 garlic cloves, minced

• 2 teaspoons to 2 tablespoons harissa paste (depending on heat and saltiness)

• 1 teaspoon ground cumin

• 1/2 teaspoons smoked paprika

• 80ml low-sodium chicken broth

• 1 425g can chickpeas, rinsed and drained

• 1 425g can diced tomatoes

• 1 tablespoon vegetable oil, such as grapeseed

• 180ml plain Greek yoghurt (full-fat or low-fat)

• 2 teaspoons lemon juice

• 2 tablespoons chopped parsley

In a small skillet, warm 6 tablespoons olive oil, poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt over medium-low heat until the spices just start to sizzle and turn very light brown, about 2 minutes. Quickly pour into a heat-safe bowl and allow to cool completely.

Season the lamb chops with 1/2 teaspoons kosher salt and 1/4 teaspoons pepper; set aside.

In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and 1/4 teaspoons kosher salt and sauté until soft, 2 to 3 minutes. Add carrots and sauté until softened and starting to brown, about 6 minutes. Add garlic, 2 teaspoons harissa, cumin, and paprika and cook, stirring, until fragrant, 30 seconds to 1 minute more. Add broth and scrape up brown bits from bottom of pan. Stir in chickpeas, tomatoes, remaining 1/4 teaspoons kosher salt, and 1/4 teaspoons pepper. Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes. Taste and adjust seasoning, adding more harissa if desired.

In a large skillet (preferably cast iron) over high heat, heat vegetable oil. Sear chops, working in batches if necessary, 3 minutes per side, until the internal temperature reaches 52°C for medium rare.

Mix yoghurt with lemon juice. Gently fold in 1 tablespoon everything-bagel-spiced olive oil.

To serve, spoon the chickpea mixture onto the plate. Top each chop with a dollop of yoghurt. Finish with an additional drizzle of the spiced oil. Sprinkle with parsley and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.