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Spiced lamb chops with honey carrots & chickpea puree

Method

  • Preheat oven to 200°C fan forced (220°C normal). 
  • Whiz up the chickpeas, stock, cumin and garlic in a food processor. 
  • Then add a good slurp of oil, the juice of ½ lemon, 2 tbsp chopped coriander with salt and pepper through the feeder tube, continually mixing until well combined. Taste for seasoning and set aside. 
  • Whisk ¼ cup oil, a little seasonings and the harissa with the remaining coriander and lemon juice until well combined in a large bowl. 
  • Add the chops and toss well. Then place them in a baking tray, spoon any marinade over the top and cook in the oven for about 12 mins (for medium-rare). 
  • After about 5 mins, cook the carrots until tender in a pot of boiling water. Then drain well and return to the pot with the butter, honey, parsley and seasonings. Stir and briefly cook to caramelise a little. 
  • Serve the chops with pan juices spooned over the top, a mound of carrots on the side and a dollop of chickpea puree in the centre. 
  • nb.  If you like your meat well done, cook the lamb in the oven at 180°C fan forced (200°C normal) for a little longer.

Ingredients

  • 1 can chickpeas, rinsed & drained
  • 1/3 cup warm chicken stock
  • a good pinch of ground cumin
  • 1 garlic clove, crushed
  • olive oil
  • juice of 1½ lemons
  • 3 heaped tbsp chopped fresh coriander
  • sea salt & freshly ground pepper
  • 1 heaped tspn harissa
  • 8 thick lamb chops
  • 2 medium carrots, sliced on the diagonal
  • a good dollop of butter
  • a good slurp of honey
  • 1 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm