Scott:
Ana:
Alex:
Ingredients
- 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 1 1/2 pounds)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup chopped yellow onion
- 1/2 pound carrots, peeled, cut into 1/4-inch-thick slices
- 2 garlic cloves, minced
- 2 tsp - 2 Tbs harissa paste (depending on heat and saltiness)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/3 cup low-sodium chicken broth
- 1 15-ounce can chickpeas, rinsed and drained
- 1 15-ounce can diced tomatoes
- 1 tablespoon vegetable oil, such as grapeseed
- 3/4 cup plain Greek yogurt (full-fat or low-fat)
- 2 teaspoons Lemon juice
- 2 tablespoons chopped parsley
Steps
1) 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
2) Quickly pour into a heat-safe bowl and allow to cool completely
3) Season the lamb chops with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; set aside
4) In a large skillet, heat remaining 1 tablespoon olive oil over medium heat
5) Add onion and 1/4 teaspoon kosher salt and sauté until soft, 2 to 3 minutes
6) Add carrots and sauté until softened and starting to brown, about 6 minutes
7) Add garlic, 2 teaspoons harissa, cumin, and paprika and cook, stirring, until fragrant, 30 seconds to 1 minute more
8) Add broth and scrape up brown bits from bottom of pan
9) Stir in chickpeas, tomatoes, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper
10) Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes
11) Taste and adjust seasoning, adding more harissa if desired
12) In a large skillet (preferably cast iron) over high heat, heat vegetable oil
13) Sear chops, working in batches if necessary, 3 minutes per side, until the internal temperature reaches 125°F for medium rare
14) Mix yogurt with lemon juice
15) Gently fold in 1 tablespoon everything-bagel-spiced olive oil
16) To serve, spoon the chickpea mixture onto the plate
17) Top each chop with a dollop of yogurt
18) Finish with an additional drizzle of the spiced oil
19) Sprinkle with parsley and serve