Moroccan Style Lamb and Carrots with Chickpea Purée

Moroccan Style Lamb and Carrots with Chickpea Purée

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Description

Il Vino d'Enrico Bernardo, a wine-centric Paris restaurant, features a delicious dish of lamb chops, carrots, and chickpeas with North African spices and black truffles. Skipping the truffles makes it more everyday, but it's still wonderful.

Ingredients

1/4 cup olive oil
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
6 medium carrots, halved crosswise and quartered lengthwise
8 to 12 rib lamb chops (1/4 to 1/2 inch thick; 1 1/2 pounds total
1 small garlic clove
1 cup canned chickpeas, rinsed
1/3 cup warm water
1/4 teaspoon ground cumin
1 tablespoon olive oil

Directions

  1. Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
  2. Whisk together oil, spices, and 1 teaspoon salt. Toss carrots with half of spiced oil and coat chops with remaining oil. Arrange chops and carrots side by side in hot sheet pan. Roast, turning and stirring halfway through, until carrots are just tender and chops are medium-rare, 4 to 6 minutes total for lamb; 10 to 15 for carrots.
  3. With food processor running, drop garlic through feed tube to finely chop. Add chickpeas, water, cumin, and 1/4 teaspoon salt and purée. With motor running, slowly add oil and blend until smooth.
  4. Serve lamb and carrots on a bed of chickpea purée. Drizzle with pan juices.

Tags

    Food Processor Lamb Roast Dinner Spice Chickpea Carrot Fall Cinnamon Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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